Real Recipes From Real Home Cooks ®

japanese kabobs

(2 ratings)
Blue Ribbon Recipe by
giovannina torres

This is one of my family's favorites especially when I have the kids put their kabobs together themselves.

Blue Ribbon Recipe

Giovannina's Japanese-inspired kabobs are delicious. They're great for grilling season because they can be a snack or a main meal. The sweet and tangy flavor of the marinade adds a lot of flavor to the pork. Once grilled, they're tender and juicy. We love how easy it is to make them your own by adding different vegetables. We opted for the potatoes and tomatoes, but also added green peppers. Light and wonderful for summer.

— The Test Kitchen @kitchencrew
(2 ratings)
method Grill

Ingredients For japanese kabobs

  • 1-2 lb
    pork loin, cubed
  • wood or metal kabob skewers
  • 2 can
    whole potatoes (14.5 oz each)
  • 1 pt
    cherry tomatoes (optional)
  • 2 c
    teriyaki sauce
  • 2 Tbsp
    garlic powder
  • 1 c
  • 1/2 c
  • 2 Tbsp
    onion powder
  • 1/3 c
  • 1 Tbsp
    black pepper

How To Make japanese kabobs

  • Pork cut into chunks.
    Cut pork into chunks and place pork in a large Ziploc bag.
  • Pork and marinade in a resealable bag.
    Mix all ingredients to the marinade. Heat in microwave for about 1-2 min until warm. Mix well and pour over meat. Shake bag and place in the fridge for at least 4 hours or overnight. ( I buy a pork loin cube the whole thing and then place it in bags with marinate and freeze. Then all I have to do is thaw, and it's ready.)
  • Pork on skewers with potatoes and tomatoes.
    Place on skewers. Can alternate with can whole potato, or cherry tomato, or your favorite veggie.
  • Grilling the pork kabobs.
    Cook on grill until done.