Best 4 Bbq Teriyaki Pork Kabobs Recipes

When the sun is shining and the air is warm, it's time to fire up the grill and enjoy some delicious barbecue. And what could be better than tender, juicy pork kabobs slathered in a sweet and savory teriyaki sauce? In this article, we'll provide you with the ultimate recipe for bbq teriyaki pork kabobs, along with tips and tricks for grilling them to perfection. So gather your friends and family, grab a cold drink, and get ready to indulge in a backyard feast that will leave everyone craving more.

Let's cook with our recipes!

TERIYAKI PORK KABOBS

Teriyaki Pork Kabobs image

Use the direct grilling method to cook these colorful kabobs for fast, flavorful results. The versatile marinade also adds terrific taste to beef, chicken or turkey can be stirred up days ahead and kept in the fridge.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings (1 cup marinade).

Number Of Ingredients 10

Ingredients

1/2 cup soy sauce
1/4 cup water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoons brown sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 pound pork tenderloin, cut into 1-1/4-inch cubes
1 medium zucchini, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-1/2-in. pieces

Steps:

In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours. , Drain and discard marinade. On four metal or soaked wooden skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear.

Nutrition Facts :

GRILLED TERIYAKI PORK KABOBS

Grilled Teriyaki Pork Kabobs image

"Soy sauce, garlic and ginger add Asian flavor to this quick dish and help to make it delicious without a lot of added fat. More flavor and less fat is something I strive for in my cooking, and this recipe is a favorite." Edie DeSpain - Logan, Utah

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4-1/2 teaspoons cornstarch
1 tablespoon brown sugar
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 pork tenderloin (1 pound), cut into 1-inch cubes
16 medium fresh mushrooms
1 large red onion, cut into wedges
8 cherry tomatoes
Hot cooked rice, optional

Steps:

In a small saucepan, combine cornstarch and brown sugar. Stir in the broth, soy sauce, garlic and ginger until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside half of the sauce for serving; keep warm., On eight metal or soaked wooden skewers, alternately thread the pork, mushrooms and onion. Grill, covered, over medium heat for 10-15 minutes or until meat is no longer pink, basting frequently with remaining sauce and turning once., Place a tomato on the end of each kabob. Grill 1-2 minutes longer or until tomatoes are heated through, turning occasionally. Serve with reserved sauce and rice if desired.

Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 539mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

BBQ TERIYAKI PORK KABOBS

BBQ Teriyaki Pork Kabobs image

A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!

Provided by Fâché

Categories World Cuisine Recipes Asian

Time 3h50m

Yield 6

Number Of Ingredients 16

Ingredients

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 portobello mushrooms, cut into quarters
1 large red onion, cut into 12 wedges
12 cherry tomatoes
12 bite-size chunks fresh pineapple

Steps:

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.

Nutrition Facts : Calories 297 calories, Carbohydrate 17.6 g, Cholesterol 47.6 mg, Fat 17 g, Fiber 2.3 g, Protein 19.4 g, SaturatedFat 4.4 g, Sodium 867.2 mg, Sugar 8 g

TERIYAKI PORK KABOBS

Teriyaki Pork Kabobs image

I was browsing for something light and came upon this great recipe on the internet. I switch out the vegetables for ones my family prefers and we don't like pineapples but otherwise we follow the recipe precisely (doubling it as our appetites require) and everyone is pleased!

Provided by Bake Em N Take Em

Categories Lunch/Snacks

Time 3h15m

Yield 2-4 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons soy sauce
3 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
salt and pepper
1 lb boneless pork loin, cut into 1 inch cubes
1 (14 1/2 ounce) can low sodium beef broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon brown sugar
2 garlic cloves, minced
1/4 teaspoon ground ginger
3 portabella mushrooms, cut into quarters
1 large red onion, cut into 12 wedges
12 cherry tomatoes
12 bite-size fresh pineapple chunks

Steps:

FLAVOR THE MEAT: 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.
CREATE SAUCE TOPPING: 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.
COOKING PREP: Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
COOKING: Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.
Serve.

Tips:

To ensure the pork is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 145°F (63°C).
For a more flavorful marinade, add a tablespoon of grated ginger or minced garlic to the teriyaki sauce.
If you don't have wooden skewers, you can use metal skewers or even chopsticks.
Soak the skewers in water for at least 30 minutes before using to prevent them from burning.
To prevent the kabobs from sticking to the grill, brush the grates with oil before cooking.
Cook the kabobs over medium heat, turning them every few minutes, until the pork is cooked through and the vegetables are tender.
Serve the kabobs with your favorite dipping sauce, such as teriyaki sauce, barbecue sauce, or sweet and sour sauce.

Conclusion:

BBQ teriyaki pork kabobs are a delicious and easy-to-make meal that is perfect for summer grilling. The combination of sweet and savory flavors in the teriyaki marinade is sure to please everyone at your next cookout. So next time you're looking for a quick and tasty meal, give these kabobs a try.