"A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!"
Ingredients
3 h 50 m6 servings297 calsOn Sale
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3 tablespoons soy sauce
3 tablespoons olive oilGreat Value Extra Virgin Olive Oil 17 oz
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
salt and pepper to tasteGreat Value Salt, 26 oz
1 (14.5 ounce) can low-sodium beef broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
1/4 teaspoon ground ginger
3 portobello mushrooms, cut into quarters
1 large red onion, cut into 12 wedgesLoose Red Onions 1 Lb
12 cherry tomatoes
12 bite-size chunks fresh pineapple
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Directions
Prep
30 m
Cook
20 m
Ready In
3 h 50 m
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
Per Serving: 297 calories; 17 g fat; 17.6 g carbohydrates; 19.4 g protein;48 mg cholesterol; 867 mg sodium. Full nutrition