Ingredients
6
6 servings
- •3 tablespoons soy sauce
- •3 tablespoons olive oil
- •1 clove garlic, minced
- •0.5 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
- •1 tablespoon brown sugar
- •0.25 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
Instructions
- Mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper in a shallow dish. Add pork and turn to coat evenly. Cover the dish and refrigerate for 3 hours.
- Combine broth, cornstarch, remaining 2 tablespoons soy sauce, brown sugar, remaining 2 cloves minced garlic, and ginger in a small saucepan; bring to a boil, stirring constantly. Reduce heat and simmer sauce for 5 minutes. Set aside.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove pork from marinade and shake off excess; discard marinade. Thread pork onto the skewers, alternating with mushrooms, onion, tomatoes, and pineapple.
- Cook kebabs on the preheated grill, turning skewers every few minutes and basting with sauce often, until pork is cooked through, about 15 minutes. An instant-read thermometer inserted into the center of pork should read at least 145 degrees F (63 degrees C).
Nutritional Facts
Per 6 servings
- Calories: 271
- Carbohydrate: 14g
- Fat: 14g
- Fiber: 1g
- Protein: 23g
- Sugar: 8g
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