Ingredients
Kabobs Marinade & Basting Sauce
- 2 tablespoons Worcestershire sauce
- 1/4 cup wine vinegar
- 1/2 teaspoon Shoups Seasoning (or seasoned salt and pepper)
- 1 tablespoon fresh minced garlic
- 1/4 cup teriyaki sauce
- 1/3 cup honey
- 1 cup soybean oil*
- 2 tablespoons finely chopped onions (or 2 t. dried onion)
- 1/2 cup soy sauce (can use low-sodium)
Skewers
- 1 1/2 – 2 pounds pork tenderloin
- Whole mushrooms
- Red and green peppers
- Fresh pineapple
- Sweet onion
- Zucchini
*Cook’s note: Most vegetable oil sold at the grocery store is soybean oil
Directions:
- Mix all ingredients for Marinade/Basting Sauce well (or use blender).
- Use 1/2 of the mixture for marinade and reserve 1/2 for basting Kabobs before and during grilling.
- Cut pork tenderloin into 1” cubes and marinade 30 minutes to 2 hours in the refrigerator.
- Soak skewers in cold water or use metal skewers.
- Remove Pork from Marinade (discard marinade).
- Assemble Kabobs alternating Pork, Pineapple, Mushrooms, Onion, Peppers, & Zucchini.
- Brush basting sauce over Kabobs and grill over medium heat for 5 minutes.
- Turn kabobs and baste.
- Grill another 5 minutes.
Pork should be 145 degrees using meat thermometer. Can do additional basting to taste. Serve over wild rice.
Prep Time: 30 minutes (+ 2 hours for marinating)
Cook Time: 10 minutes
Servings: 6 kabobs
Funded with Indiana soybean checkoff dollars.
This communication is funded with Indiana soybean checkoff dollars. The Glass Barn Website contains links to third-party websites.
