Ingredients

The following ingredients have 2 Servings
  • 5 Tablespoons soy sauce ((use Tamari for gluten-free))
  • 2 Tablespoons toasted sesame oil
  • 2 1/2 Tablespoons granulated sugar
  • 2 Tablespoons minced garlic
  • 2 Tablespoons white sesame seeds
  • 1/4 teaspoon red pepper flakes
  • 1/4-1/2 teaspoon black pepper
  • 1/4 teaspoon ground or fresh ginger ((optional))
  • 2 large boneless pork chops,, (cut in medium-sized chunks)
  • 1 small zucchini (cut in 1/4" thick slices)
  • 1 medium onion, (cut in wedges)
  • 1 large bell pepper ((I used a combination of yellow, red & green))
  • 10-12 mushrooms, (stems removed)
  • Metal or wooden skewers

Instruction

  • In a small bowl, whisk all marinade ingredients together. Set aside.
  • Using 2 gallon-sized ziploc bags, place pork in 1 bag and vegetables in the other. 
  • Pour 1/3 of marinade over pork and the remaining 2/3rds over the vegetables. 
  • Let marinate in refrigerator for at least 20-30 minutes.
  • If using wooden skewers, place in pan of water while meat and vegetables marinate to prevent them from burning during grilling.
  • Heat grill while you are assembling kabobs.
  • Remove meat & vegetables from ziploc bags and discard marinade.
  • Alternately skewer meat and veggies on skewers.
  • Place on hot grill and cook 3-4 minutes per side.
  • Serve with sides or over the top of a tossed salad.