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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/4 cup(s) teriyaki sauce |
2 tablespoon(s) balsamic vinegar |
2 tablespoon(s) sesame oil |
2 tablespoon(s) honey |
2 teaspoon(s) sriracha asian hot chili sauce or 1 teaspoon hot pepper sauce |
1 pound(s) pork tenderloin, cut into 1-inch cubes |
1 medium onion, quartered |
1 medium sweet red pepper, cut into 2-inch pieces |
Directions:
1. • In a small bowl, combine the teriyaki sauce, vinegar, oil, honey and hot pepper sauce. Pour 1/3 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting.
2. • Drain and discard marinade from pork. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper.
3. • Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning occasionally and basting frequently with reserved marinade.
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