Sunday, March 20, 2005

Ginger Grilled Pork Kabobs

Oh, my! I love ginger! It is such a unique flavor, and it goes so well with pork kabobs! Kabobs are especially fun because you can vary them based on what you have. Don't have tomatoes, use onion... or squash... or whatever!

This also works well with chicken, but I prefer to use pork chops and cut them into kabob-size pieces.

Here's a note on the product "Bragg's Liquid Aminos"--we use that whenever the recipe calls for soy sauce. To us, it just tastes better and it has to be better for you. but if you want, go ahead and use soy sauce. It's probably the only ingredient that I refer to by brand name, but that's because they're the only ones who do what they do. Try it, you'll find it tastes much better!

  • 1/4 cup Bragg's Liquid Amino (or soy sauce)
  • 1/4 cup sugar
  • 1/4 cup sunflower oil (or other good oil)
  • 1/4 cup lime juice
  • 3 medium garlic cloves, minced
  • 2 tsp fresh ginger, minced
  • 2 medium scallions, sliced thin
  • 4-5 pork chops cut into 1-inch cubes
  • Selected vegetables of your choice


Combine soy sauce, sugar, oil, lime juice, garlic, ginger, and scallions in a large bowl. Stir to dissolve the sugar. Add cut pork chops and toss to coat evenly. Cover and refrigerate for 1-8 hours.

Skewer the meat on kabobs, and alternate with selected vegetables of your choice. Grill on high heat, turning kabobs every 2 to 3 minutes until done.


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