A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!
- 3 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 clove garlic, minced
- ½ teaspoon crushed red pepper flakes
- salt and pepper to taste
- 1 pound boneless pork loin, cut into 1 inch cubes
- 1 (14.5 ounce) can low-sodium beef broth
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- ¼ teaspoon ground ginger
- 3 mushrooms portobello mushrooms, cut into quarters
- 1 large red onion, cut into 12 wedges
- 12 eaches cherry tomatoes
- 12 bite-size chunks fresh pineapple
- In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
- In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
- Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
- Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.