Teriyaki Pork Kebabs Low Fat Recipes

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TERIYAKI PORK KABOBS



Teriyaki Pork Kabobs image

Use the direct grilling method to cook these colorful kabobs for fast, flavorful results. The versatile marinade also adds terrific taste to beef, chicken or turkey can be stirred up days ahead and kept in the fridge.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (1 cup marinade).

Number Of Ingredients 10

1/2 cup soy sauce
1/4 cup water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoons brown sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 pound pork tenderloin, cut into 1-1/4-inch cubes
1 medium zucchini, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-1/2-in. pieces

Steps:

  • In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours. , Drain and discard marinade. On four metal or soaked wooden skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear.

Nutrition Facts :

BBQ TERIYAKI PORK KABOBS



BBQ Teriyaki Pork Kabobs image

A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!

Provided by Fâché

Categories     World Cuisine Recipes     Asian

Time 3h50m

Yield 6

Number Of Ingredients 16

3 tablespoons soy sauce
3 tablespoons olive oil
1 clove garlic, minced
½ 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
2 tablespoons soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
¼ 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

Steps:

  • 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 : Calories 297 calories, Carbohydrate 17.6 g, Cholesterol 47.6 mg, Fat 17 g, Fiber 2.3 g, Protein 19.4 g, SaturatedFat 4.4 g, Sodium 867.2 mg, Sugar 8 g

TERIYAKI PORK KABOBS



Teriyaki Pork Kabobs image

I was browsing for something light and came upon this great recipe on the internet. I switch out the vegetables for ones my family prefers and we don't like pineapples but otherwise we follow the recipe precisely (doubling it as our appetites require) and everyone is pleased!

Provided by Bake Em N Take Em

Categories     Lunch/Snacks

Time 3h15m

Yield 2-4 serving(s)

Number Of Ingredients 16

3 tablespoons soy sauce
3 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
salt and pepper
1 lb boneless pork loin, cut into 1 inch cubes
1 (14 1/2 ounce) can low sodium beef broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon brown sugar
2 garlic cloves, minced
1/4 teaspoon ground ginger
3 portabella mushrooms, cut into quarters
1 large red onion, cut into 12 wedges
12 cherry tomatoes
12 bite-size fresh pineapple chunks

Steps:

  • FLAVOR THE MEAT: 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.
  • CREATE SAUCE TOPPING: 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.
  • COOKING PREP: Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
  • COOKING: Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.
  • Serve.

TERIYAKI PORK KABOBS



Teriyaki Pork Kabobs image

Use the direct grilling method to cook these colorful kabobs for fast, flavorful results. The versatile marinade also adds terrific taste to beef, chicken or turkey can be stirred up days ahead and kept in the fridge.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 10

½ cup soy sauce
¼ cup water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoons brown sugar
2 garlic clove (blank)s garlic cloves, minced
½ teaspoon ground ginger
1 pound pork tenderloin, cut into 1 1/4 inch cubes
1 medium zucchini, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-1/2-inch pieces

Steps:

  • In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours. Drain and discard marinade. On four metal or soaked bamboo skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 10.1 g, Cholesterol 73.7 mg, Fat 11.1 g, Fiber 1.7 g, Protein 26.6 g, SaturatedFat 2.4 g, Sodium 1870.8 mg, Sugar 5.5 g

TERIYAKI PORK KABOBS



Teriyaki Pork Kabobs image

Use the direct grilling method to cook these colorful kabobs for fast, flavorful results. The versatile marinade also adds terrific taste to beef, chicken or turkey can be stirred up days ahead and kept in the fridge.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 10

½ cup soy sauce
¼ cup water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoons brown sugar
2 garlic clove (blank)s garlic cloves, minced
½ teaspoon ground ginger
1 pound pork tenderloin, cut into 1 1/4 inch cubes
1 medium zucchini, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-1/2-inch pieces

Steps:

  • In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours. Drain and discard marinade. On four metal or soaked bamboo skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 10.1 g, Cholesterol 73.7 mg, Fat 11.1 g, Fiber 1.7 g, Protein 26.6 g, SaturatedFat 2.4 g, Sodium 1870.8 mg, Sugar 5.5 g

TERIYAKI GLAZED PORK & VEGETABLE KABOBS



Teriyaki Glazed Pork & Vegetable Kabobs image

Here's a delicious, pretty and fun-to-eat entree. Be sure to cook down the reserved Asian-style marinade and serve it alongside the kabobs for dipping-it's yummy. -Jane McMillan, Dania Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 16 kabobs.

Number Of Ingredients 14

2/3 cup unsweetened pineapple juice
2/3 cup reduced-sodium teriyaki sauce
1/3 cup white wine or chicken broth
3 tablespoons sweet chili sauce
4 garlic cloves, minced
5 teaspoons rice vinegar
5 teaspoons sesame oil
2 pork tenderloin (1 pound each), cut into 1-1/4-inch cubes
KABOBS:
4 cups cubed fresh pineapple
2 medium zucchini, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
1/3 cup sesame oil

Steps:

  • In a bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a large bowl and add pork; turn to coat. Cover and refrigerate both the pork and the remaining marinade for 2 hours., In a small saucepan, bring reserved marinade to a boil; cook 8-10 minutes or until liquid is reduced by half. Reserve for serving., Drain pork, discarding marinade in bag. On 16 metal or soaked wooden skewers, alternately thread pork, pineapple and vegetables. Brush kabobs with oil., Grill kabobs, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until pork and zucchini are tender, turning occasionally. Remove from grill. Brush kabobs with some of the glaze; serve with remaining glaze.

Nutrition Facts : Calories 336 calories, Fat 15g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 481mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

GRILLED TERIYAKI PORK KABOBS



Grilled Teriyaki Pork Kabobs image

"Soy sauce, garlic and ginger add Asian flavor to this quick dish and help to make it delicious without a lot of added fat. More flavor and less fat is something I strive for in my cooking, and this recipe is a favorite." Edie DeSpain - Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4-1/2 teaspoons cornstarch
1 tablespoon brown sugar
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 pork tenderloin (1 pound), cut into 1-inch cubes
16 medium fresh mushrooms
1 large red onion, cut into wedges
8 cherry tomatoes
Hot cooked rice, optional

Steps:

  • In a small saucepan, combine cornstarch and brown sugar. Stir in the broth, soy sauce, garlic and ginger until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside half of the sauce for serving; keep warm., On eight metal or soaked wooden skewers, alternately thread the pork, mushrooms and onion. Grill, covered, over medium heat for 10-15 minutes or until meat is no longer pink, basting frequently with remaining sauce and turning once., Place a tomato on the end of each kabob. Grill 1-2 minutes longer or until tomatoes are heated through, turning occasionally. Serve with reserved sauce and rice if desired.

Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 539mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

TERIYAKI PORK KEBABS



Teriyaki Pork Kebabs image

Make and share this Teriyaki Pork Kebabs recipe from Food.com.

Provided by cali_love

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons cornstarch
1 3/4 cups swanson beef broth
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/4 teaspoon garlic powder or 2 garlic cloves, minced
1/4 teaspoon 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 rice

Steps:

  • MIX cornstarch, broth, soy, sugar, garlic powder and ginger in saucepan. Cook and stir until mixture boils and thickens.
  • THREAD alternately pork, mushrooms and onion on 4 skewers.
  • GRILL or broil kabobs 20 minute or until done, turning and brushing often with broth mixture. Thread 1 tomato on each skewer.
  • HEAT remaining broth mixture to a boil. Serve with kabobs and rice.
  • TIP: Swanson Kitchen Tip: This recipe is also great using Swanson® Lower Sodium or Certified Organic Beef Broth in place of the regular beef broth.

Nutrition Facts : Calories 537.5, Fat 15.2, SaturatedFat 5.1, Cholesterol 71.8, Sodium 816.5, Carbohydrate 67.1, Fiber 2, Sugar 6.5, Protein 30.8

TERIYAKI PORK KABOBS



Teriyaki Pork Kabobs image

Use the direct grilling method to cook these colorful kabobs for fast, flavorful results. The versatile marinade also adds terrific taste to beef, chicken or turkey can be stirred up days ahead and kept in the fridge.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 10

½ cup soy sauce
¼ cup water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoons brown sugar
2 garlic clove (blank)s garlic cloves, minced
½ teaspoon ground ginger
1 pound pork tenderloin, cut into 1 1/4 inch cubes
1 medium zucchini, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-1/2-inch pieces

Steps:

  • In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours. Drain and discard marinade. On four metal or soaked bamboo skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 10.1 g, Cholesterol 73.7 mg, Fat 11.1 g, Fiber 1.7 g, Protein 26.6 g, SaturatedFat 2.4 g, Sodium 1870.8 mg, Sugar 5.5 g

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