BBQ Teriyaki Pork Kabobs: A Flavor Explosion on a Stick!

These BBQ Teriyaki Pork Kabobs are the perfect summer grilling recipe! Tender pork marinated in a sweet and savory homemade teriyaki sauce, skewered with colorful veggies, and grilled to perfection. This recipe is easy to make, incredibly delicious, and guaranteed to be a crowd-pleaser at your next barbecue.

## Why You’ll Love This Recipe

* **Flavorful:** The combination of the sweet and savory teriyaki marinade with the smoky char from the grill creates an irresistible flavor profile.
* **Easy to Make:** This recipe is straightforward and requires minimal prep time. The marinade does most of the work!
* **Versatile:** You can customize the vegetables to your liking and dietary needs.
* **Perfect for Grilling:** Kabobs are a classic grilling staple, and this recipe takes them to the next level.
* **Crowd-Pleasing:** Everyone loves kabobs, and the teriyaki flavor is a guaranteed hit.

## Ingredients You’ll Need

### For the Pork:

* **Pork Tenderloin:** This cut of pork is lean and tender, making it ideal for kabobs. You can also use pork loin, but be sure to trim any excess fat.
* **Soy Sauce:** Use low-sodium soy sauce to control the saltiness of the marinade.
* **Mirin:** This Japanese sweet rice wine adds sweetness and depth of flavor to the teriyaki sauce. If you don’t have mirin, you can substitute it with dry sherry or rice vinegar, but add a teaspoon of sugar to compensate for the sweetness.
* **Sake (optional):** Sake adds another layer of complexity to the teriyaki sauce. If you don’t have sake, you can omit it.
* **Brown Sugar:** Brown sugar adds sweetness and a molasses-like flavor to the marinade. You can use light or dark brown sugar.
* **Garlic:** Freshly minced garlic adds a pungent flavor to the marinade.
* **Ginger:** Freshly grated ginger adds a warm, spicy, and slightly sweet flavor to the marinade.
* **Sesame Oil:** Toasted sesame oil adds a nutty and aromatic flavor to the marinade.
* **Rice Vinegar:** Rice vinegar adds acidity to balance the sweetness of the marinade.
* **Cornstarch:** Cornstarch helps to thicken the teriyaki sauce slightly, creating a glaze on the pork.
* **Black Pepper:** Freshly ground black pepper adds a touch of spice.
* **Sesame Seeds (for garnish):** Toasted sesame seeds add a nutty flavor and visual appeal.
* **Green Onions (for garnish):** Sliced green onions add a fresh, oniony flavor and a pop of color.

### For the Vegetables (Choose your favorites!):

* **Bell Peppers:** Red, yellow, and orange bell peppers add sweetness and color.
* **Red Onion:** Red onion adds a slightly pungent and sweet flavor.
* **Pineapple:** Pineapple adds a tropical sweetness and tanginess.
* **Zucchini:** Zucchini adds a mild and slightly sweet flavor.
* **Cherry Tomatoes:** Cherry tomatoes add a burst of sweetness and acidity.
* **Mushrooms:** Cremini or button mushrooms add an earthy and savory flavor.

## Equipment You’ll Need

* **Mixing Bowls:** For marinating the pork and preparing the vegetables.
* **Whisk:** For combining the marinade ingredients.
* **Cutting Board:** For chopping the pork and vegetables.
* **Sharp Knife:** For cutting the pork and vegetables.
* **Measuring Cups and Spoons:** For measuring the ingredients.
* **Grill:** A gas or charcoal grill will work.
* **Grill Brush:** For cleaning the grill grates.
* **Skewers:** Metal or wooden skewers. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
* **Tongs:** For flipping the kabobs on the grill.
* **Basting Brush:** For applying extra teriyaki sauce to the kabobs while grilling (optional).

## Step-by-Step Instructions

### 1. Prepare the Teriyaki Marinade:

* In a medium bowl, whisk together the soy sauce, mirin, sake (if using), brown sugar, garlic, ginger, sesame oil, rice vinegar, cornstarch, and black pepper.

### 2. Marinate the Pork:

* Cut the pork tenderloin into 1-inch cubes.
* Place the pork cubes in a resealable plastic bag or a bowl.
* Pour the teriyaki marinade over the pork, making sure all the pieces are coated.
* Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer the pork marinates, the more flavorful it will be.

### 3. Prepare the Vegetables:

* Wash and chop the vegetables into bite-sized pieces that are roughly the same size as the pork cubes.

### 4. Assemble the Kabobs:

* Thread the pork cubes and vegetables onto the skewers, alternating between the pork and different vegetables. You can arrange them in any order you like.
* If using wooden skewers, make sure they have been soaked in water for at least 30 minutes to prevent them from burning.

### 5. Grill the Kabobs:

* Preheat your grill to medium heat (about 350-400°F).
* Clean the grill grates with a grill brush.
* Lightly oil the grill grates to prevent the kabobs from sticking.
* Place the kabobs on the grill and cook for about 10-12 minutes, turning them occasionally, until the pork is cooked through and the vegetables are tender. The internal temperature of the pork should reach 145°F.
* If desired, brush the kabobs with extra teriyaki sauce during the last few minutes of grilling to create a glaze.

### 6. Serve:

* Remove the kabobs from the grill and let them rest for a few minutes before serving.
* Garnish with sesame seeds and sliced green onions.
* Serve the BBQ Teriyaki Pork Kabobs hot, over rice, with a side salad, or as a delicious appetizer.

## Tips and Variations

* **Use different cuts of pork:** While pork tenderloin is the best choice for tenderness, you can also use pork loin or pork shoulder. If using pork shoulder, be sure to trim any excess fat and cut it into smaller cubes.
* **Add other vegetables:** Feel free to add other vegetables to your kabobs, such as broccoli florets, snap peas, water chestnuts, or baby corn.
* **Make it spicy:** Add a pinch of red pepper flakes to the marinade or brush the kabobs with a spicy chili sauce while grilling.
* **Use a different marinade:** If you’re not a fan of teriyaki sauce, you can use a different marinade, such as a honey-garlic marinade, a lemon-herb marinade, or a barbecue sauce marinade.
* **Bake the kabobs:** If you don’t have a grill, you can bake the kabobs in the oven. Preheat the oven to 400°F and bake the kabobs for about 20-25 minutes, turning them halfway through, until the pork is cooked through and the vegetables are tender.
* **Make it a meal:** Serve the BBQ Teriyaki Pork Kabobs over rice with a side of steamed vegetables or a salad for a complete and satisfying meal.
* **Make it ahead:** You can prepare the marinade and chop the vegetables ahead of time. Store them separately in the refrigerator until you’re ready to assemble and grill the kabobs.
* **Soaking Skewers:** Always soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning. This is a crucial step for safety and ensuring your kabobs cook evenly.
* **Don’t Overcrowd the Skewers:** Leave a small amount of space between each piece of pork and vegetable on the skewer. This allows for even cooking and prevents the ingredients from steaming instead of grilling.
* **Control the Heat:** Keep a close eye on the grill temperature. If the kabobs are browning too quickly, lower the heat or move them to a cooler part of the grill.
* **Even Cooking:** Rotate the kabobs frequently to ensure even cooking on all sides. This prevents some sides from burning while others remain undercooked.
* **Resting Time:** Allowing the pork to rest for a few minutes after grilling helps to retain its juices and keeps it tender. Cover the kabobs loosely with foil during the resting period.

## Serving Suggestions

* **Rice Bowls:** Serve the kabobs over a bed of fluffy white rice or brown rice. Drizzle with extra teriyaki sauce and sprinkle with sesame seeds and green onions.
* **Noodle Bowls:** Toss the grilled pork and vegetables with cooked noodles (such as udon or soba noodles) and a flavorful sauce.
* **Salads:** Add the kabobs to a mixed green salad or a chopped Asian-inspired salad for a protein-packed and flavorful meal.
* **Wraps:** Wrap the pork and vegetables in lettuce wraps or tortillas with a dollop of your favorite sauce.
* **Appetizers:** Serve the kabobs as appetizers at your next party or barbecue. They’re easy to eat and always a crowd-pleaser.
* **Side Dishes:** Pair the kabobs with grilled corn on the cob, coleslaw, potato salad, or other classic barbecue side dishes.

## Nutritional Information (per serving, approximate)

* Calories: 350-450
* Protein: 30-40g
* Fat: 15-25g
* Carbohydrates: 20-30g

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

## Storage Instructions

* **Leftovers:** Store leftover BBQ Teriyaki Pork Kabobs in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the kabobs in the microwave, oven, or on the grill until heated through. Be careful not to overcook them, as the pork can become dry.
* **Freezing:** While it’s not ideal, you can freeze cooked BBQ Teriyaki Pork Kabobs. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## BBQ Teriyaki Pork Kabobs Recipe Card

**Yields:** 6-8 servings
**Prep time:** 30 minutes
**Marinating time:** 30 minutes – 4 hours
**Cook time:** 10-12 minutes

**Ingredients:**

**For the Pork:**

* 1.5 lbs pork tenderloin, cut into 1-inch cubes
* 1/2 cup low-sodium soy sauce
* 1/4 cup mirin
* 2 tablespoons sake (optional)
* 1/4 cup brown sugar
* 2 cloves garlic, minced
* 1 tablespoon ginger, grated
* 1 tablespoon sesame oil
* 2 tablespoons rice vinegar
* 1 tablespoon cornstarch
* 1/4 teaspoon black pepper
* Sesame seeds, for garnish
* Green onions, sliced, for garnish

**For the Vegetables:**

* 1 red bell pepper, cut into 1-inch pieces
* 1 yellow bell pepper, cut into 1-inch pieces
* 1 red onion, cut into 1-inch pieces
* 1 cup pineapple chunks
* 1 zucchini, cut into 1-inch pieces
* 1 cup cherry tomatoes
* 1 cup cremini mushrooms, halved

**Instructions:**

1. In a medium bowl, whisk together the soy sauce, mirin, sake (if using), brown sugar, garlic, ginger, sesame oil, rice vinegar, cornstarch, and black pepper.
2. Place the pork cubes in a resealable plastic bag or bowl. Pour the teriyaki marinade over the pork, making sure all pieces are coated. Seal and refrigerate for at least 30 minutes, or up to 4 hours.
3. Wash and chop the vegetables into bite-sized pieces.
4. Thread the pork cubes and vegetables onto skewers, alternating between pork and different vegetables. If using wooden skewers, soak them in water for at least 30 minutes.
5. Preheat grill to medium heat (350-400°F). Clean and lightly oil the grill grates.
6. Place kabobs on the grill and cook for 10-12 minutes, turning occasionally, until pork is cooked through (145°F) and vegetables are tender. Brush with extra teriyaki sauce during the last few minutes, if desired.
7. Remove from grill and let rest for a few minutes. Garnish with sesame seeds and sliced green onions. Serve hot.

**Notes:**

* For a spicier version, add a pinch of red pepper flakes to the marinade.
* You can use other vegetables such as broccoli florets, snap peas, or baby corn.
* Serve over rice, noodles, or with a side salad.

Enjoy your delicious BBQ Teriyaki Pork Kabobs! This recipe is perfect for any occasion and is sure to impress your friends and family. Happy grilling!