BBQ Teriyaki Pork Kebabs – Marinated, tender Pork with vegetables, brushed with a tangy basting sauce and grilled to perfection over the coals or indoors.
Kebabs are my favorite meat to make for a BBQ, but I also like to make kebabs during the week.
That is usually not possible, as we have our dinner late afternoon/early evening. And I am not always sure what time hubby would be home to light up our charcoal braai.
A couple of weeks ago, I bought a new toy, and no, this is not a review. I am just showing you what I used to cook these BBQ Teriyaki Pork Kebabs quickly and easily – indoors.
I had been eyeing the Kebaba for a while now and am really glad I finally bought one. The Kebabs only took about 12 – 15 minutes (without having to wait for a charcoal fire!) to grill.
And there was hardly any mess at all to clean up. The picture on the left is the Kebaba without the outer casing which slips over easily.
Right, I did say this is not a review therefore let’s get on to today’s recipe. The marinade made the Pork melt-in-the-mouth tender whilst still juicy.
I love the basting sauce, and one batch was more than enough for the 8 kebabs I had, to baste them around three times – which I did at 5 minute intervals.
This recipe is versatile in that you can add whatever vegetables you prefer, as the Basting Sauce goes with just about anything.
I have a thing for adding Pineapple to my kebabs, and that worked just fine as well.
More Kebab recipes you might like :
BBQ Teriyaki Pork Kebabs
- 3 TB Soy Sauce
- 3 TB Olive Oil
- 1/2 t Dried Chili Flakes
- 1 t Fresh Garlic crushed
- Salt and Black Pepper to taste
- 750 g Pork Tenderloin cubed ( 1 1/2 pounds )
- 1 cup Chicken Stock
- 2 TB Soy Sauce
- 2 t Fresh Garlic crushed
- 2 TB Cornflour ( Cornstarch )
- 1 TB Brown Sugar
- 1/8 t Ground Ginger
- 1 punnet Portolini Mushrooms halved
- 1 large Red Onion sliced into wedges
- 250 g Italian Mini Tomatoes ( 8 oz )
- 1/2 Pineapple cut into bite sized chunks
- 1 Green Bell Pepper cut into large pieces
Mix all the Marinade ingredients – place Pork in a marinate container – pour marinade over and leave for 2 – 3 hours, turning the container every half hour
Place the ingredients for the Basting Sauce in a small saucepan – bring to the boil – lower heat and simmer 5 minutes – leave to cool slightly
Using 8 long kebab sticks – start threading the Pork and the Vegetables/Pineapple alternating between meat and fresh produce
Grill kebabs over medium heat, brushing regularly with the Basting Sauce until done