This 5 ingredient kabob recipe combines sweet and tangy flavors together to make a delicious and easy meal! Pork tenderloin cuts perfectly into cubes and is very tasty with a simple combination of BBQ and Teriyaki sauces. If you use a prepared Teriyaki sauce like our Soy Vey sauce, there’s no need to do any further seasoning – the sauce even has sesame seeds in it! Our tip when we’re making Kabobs is to thread two kabobs through the meat and veggies. This helps keep the food on the stick and not falling off until it goes into your mouth. What do you think of this recipe? Do you have a favorite BBQ sauce to use with this recipe? Let us know in the comments below!
- 2 LGCM Pork Tenderloins (cut into cubes)
- 1 Red Onion (cut into 1″ squares)
- 1 Green Pepper (cut into 1″ squares)
- .5 cup(s) Soy vey Teriyaki Sauce (or similar teriyaki sauce)
- .5 cup(s) BBQ Sauce
- Bamboo Skewers (soaked in water)
In a medium sized bowl, mix together the Soy Vey Teriyaki Sauce and BBQ Sauce. Mix together until combined.
Cut the pork tenderloins into approximately 1″ cubes. Put the pork into the BBQ Teriyaki sauce and coat all sides.
Assemble skewers by threading a piece of pork, two pieces of onion, a piece of pork, a piece of green pepper, a piece of pork, etc. until you fill the skewers.
Place the skewers on a grill heated to medium heat (350ºF) and cook over direct heat for about 15 minutes, flipping frequently to cook all sides. The pork will be done when it reaches 145ºF.
Remove from grill and let cool before eating. Serve with your favorite potatoes and more sauce (that hasn’t touched raw pork!) for dipping. Enjoy!