Grilled Peach Pork Kabobs with Teriyaki Glaze
Smoky, tender pork and sweet, juicy peaches unite under a sticky, caramelized glaze for absolute peak flavor.
Recipe provided by Titan Farms
Recipe provided by Titan Farms
Recipe - CHANHASSEN (+Wines & Spirits)
Grilled Peach Pork Kabobs with Teriyaki Glaze
Prep Time140 Minutes
Servings4
Cook Time9 Minutes
Ingredients
FOR THE HOMEMADE TERIYAKI MARINADE: 1/2 cup low sodium soy sauce
1/4 cup water
1/4 cup mirin
1 tablespoon brown sugar
1 1/2 teaspoons minced garlic (approximately 6 cloves)
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons cornstarch
1 tablespoon water
FOR THE PORK KABOBS: 1 pound pork tenderloin, cut into cubes
3/4 cup homemade teriyaki marinade (recipe above)
4 peaches, cut into cubes
1 sweet onion, cut into cubes
Directions
- TO 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.
- TO MAKE THE KABOBS: 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 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.
140 minutes
Prep Time
9 minutes
Cook Time
4
Servings
Directions
- TO 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.
- TO MAKE THE KABOBS: 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 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.