Teriyaki Pork Kabobs

Enjoy the final days of summer with these outstanding pork kabobs. The
lightly sweet teriyaki sauce takes on a bit of char from the grill for
mouthwatering flavor.

Teriyaki Pork Kabobs
from Campbell's Kitchen

Prep Time: 20 min. Grill Time: 20 min.

2 tbsp. cornstarch
1 3/4 cups Swanson(R) Beef Stock
2 tbsp. soy sauce
1 tbsp. packed brown sugar
1/2 tsp. garlic powder or 2 cloves garlic, minced
1/4 tsp. ground ginger
1 lb. boneless pork loin, cut into 1-inch cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
4 cups hot cooked regular long-grain white rice

Directions:
Stir the cornstarch, stock, soy sauce, brown sugar, garlic powder and
ginger in a 2-quart saucepan until the mixture is smooth. Cook and stir
over medium heat until the mixture boils and thickens. Remove the
saucepan from the heat.
Thread alternately the pork, mushrooms and onion on 4 skewers.
Lightly oil the grill rack and heat the grill to medium. Grill the
kabobs for 20 minutes or until the pork is cooked through, turning and
brushing often with the stock mixture. Thread 1 tomato on each skewer.
Heat the remaining stock mixture to a boil over medium-high heat. Serve
the stock mixture with the kabobs and rice. Serves 4.

Kitchen Clip:
As an alternative, try using top sirloin in this recipe. Just make sure
the steak is at least an inch thick so the meat doesn't dry out on the
grill.
Received on Tue Sep 1 15:11:31 2009