Teriyaki Pork Kabobs

Ingredients

• 0.5 cup soya sauce 
• 0.3 cup water 
• 2 tablespoons juice of lemon 
• 2 tablespoons vegetable oil 
• 2 teaspoons brown sugar 
• 2 teaspoons brown sugar 
• 2  garlic clove minced
• 0.5 teaspoon ground ginger 
• 1 pound pork tenderloin cut into 1-1/4-inch cubes
• 1 medium zucchini cut into 1/2-inch pieces
• 1 large bell pepper sweet red cut into 1-1/2-in. pieces

Equipment

• bowl
• grill
• ziploc bags
• wooden skewers

Directions

1. In a bowl, combine the first seven ingredients.
2. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting.
3. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours.
4. Drain and discard marinade. On four metal or soaked wooden skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear.