With just a few ingredients, a grill and less than 30 minutes you can make these Grilled Peach and Pork Kabobs any time. Perfect for a family weeknight meal, summer barbecue, an appetizer for your favorite potluck gathering.
This recipe is perfect for beginners and highlights the late-summer bounty of fresh peaches. It’s simple to prepare and offers a delicious combination of savory and sweet flavors, making it a great addition to your BBQ summer menu.
This is the perfect simple dinner recipe for a summer night. Not summer? Try making them in the oven instead for that taste of summer all year long.
How to make Grilled Peach Pork Kabobs
Ingredients
- 1 pound pork tenderloin, cut into cubes
- ¾ cup homemade teriyaki marinade (recipe below)
- 4 peaches, cut into cubes
- 1orange bell pepper
- 1 sweet onion, cut into cubes
For the Homemade Teriyaki Marinade:
- ½ cup low sodium soy sauce
- ¼ cup water
- ¼ cup mirin
- 1 tablespoon brown sugar
- 1 ½ teaspoons minced garlic (approximately 6 cloves)
- 1 ½ teaspoons minced fresh ginger
- 1 ½ teaspoons cornstarch
- 1 tablespoon water
Directions
- Make the Homemade Teriyaki Marinade: In a small saucepan, add soy sauce, water, mirin, brown sugar, garlic and ginger. Stir to combine and dissolve sugar. On medium heat, bring marinade to a simmer. In a small bowl, add cornstarch and water, and stir to dissolve cornstarch. While stirring marinade on stovetop, add cornstarch mixture, stirring constantly to avoid lumps. Increase heat to medium-high and cook 1-2 minutes stirring constantly until thickened. Makes 1 cup.
- Place pork and teriyaki glaze in a large re-sealable plastic bag. Move bag around to coat the pork. Refrigerate at least 2 hours or overnight. Drain meat and discard marinade. Heat grill to medium-high.
- If using bamboo skewers, soak skewers in water for 30 minutes. Using eight 10-inch skewers, start with onions, then peaches, then peppers, then pork. Grill each skewer approximately 7-9 minutes, turning a couple of times. Pork should be barely pink inside. Place skewers on serving plates, cover with foil and let sit for 5 minutes before serving.
