A Mouthwatering Teriyaki Pork Kabob Recipe to Impress
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Chapter 1: Discovering the Recipe
After my mother-in-law passed away, I found myself exploring her collection of cookbooks while cleaning her home. Among the various little magazines, one particularly caught my eye: The Swanson Broth Magazine.
Photo by RODNAE Productions
At that time, I was what you might call a Gourmet Box Dinner enthusiast. I could easily transform a can of greens or Tuna Helper into a delightful meal with the right spices and a freshly baked cake. However, it wasn’t until a few years later that I finally decided to try out a recipe from that magazine.
Here’s a modified version of the Teriyaki Kabob ingredients you'll need:
- 2 tablespoons cornstarch
- 1 can (14 oz.) of Swanson Beef Broth (some experienced cooks prefer homemade broth)
- 2 tablespoons soy sauce
- 1 tablespoon packed brown sugar
- 1/4 teaspoon garlic powder or 2 cloves of minced garlic
- 1/4 teaspoon ground ginger
- 1 lb boneless pork loin, cubed (or substitute with chopped chicken breasts!)
- 12 medium mushrooms (portobello mushrooms work well!)
- 1 large red onion, cut into wedges
- 4 cherry tomatoes (or grape tomatoes for variety!)
- 4 cups of hot, cooked rice (any type of rice will suffice!)
This dish is simple to prepare, but it does require a bit of finesse. The first time I made it, my husband was engrossed in his favorite game, Zelda: Breath of the Wild, where Link was grilling kabobs on screen!
Cooking Instructions
To begin, ensure your rice is cooking or already cooked, and prepare the chicken by boiling it to remove excess fat and achieve a tender texture.
Next, preheat your oven to broil, aiming for a temperature between 500-550 degrees (though the original recipe suggests grilling, I prefer this oven method).
Combine the cornstarch, broth, soy sauce, brown sugar, garlic, and ginger in a saucepan, stirring until the mixture reaches a boil and thickens. Allow it to cool for about ten minutes.
Now it’s time to thread the chicken and vegetables onto kabob sticks or skewers. I recommend using a foil pan to hold at least six skewers and broil them for about 15 to 20 minutes.
Tip: To keep the chicken tender, add it to the skewers during the last five minutes of cooking instead of at the start.
Screenshot of Swanson cookbook image/Teriyaki Kabobs
While they are broiling, frequently brush the skewers with the thickened sauce mixture.
Surprise! The sauce you’ve just made is homemade teriyaki sauce!
The Finale
Once the skewers are cooked, serve them atop the rice, garnished with a cherry tomato at the end of each skewer. My husband absolutely adores this meal! It's straightforward yet makes you feel accomplished, as you’ve crafted teriyaki sauce from scratch. It’s all about those small victories!
Though this recipe serves only four, I often double the ingredients since we love to indulge and dislike running out of sauce while having plenty of skewers left over.
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P.S. Don’t forget to check out my Pay Hip store or Ko-fi shop for your very own recipe notebook!
Chapter 2: Watch and Learn
This first video showcases how to create delicious Teriyaki Pork and Pineapple Skewers, perfect for any home cook looking to impress!
In the second video, learn how to prepare Teriyaki Pork Hawaiian BBQ style, bringing a taste of the islands to your kitchen!