Fiery Pork Skewers Recipe -
Fiery Pork Skewers Recipe
  • READY IN 30 mins

Fiery Pork Skewers

Recipe by  

"Teriyaki sauce gives an Asian touch to these fast kabobs."

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Ingredients Edit and Save

Original recipe makes 4 skewers Change Servings
  • PREP

    15 mins
  • COOK

    12 mins

    30 mins


  1. In a medium bowl, mix teriyaki sauce, red wine vinegar, vegetable oil, brown sugar and red pepper flakes. Place pork tenderloin cubes in the mixture. Toss to coat.
  2. Preheat an outdoor grill for high heat and lightly oil grate.
  3. Place pork on skewers. Cook on the prepared grill, turning and brushing with the teriyaki sauce mixture frequently. Cook 10 to 12 minutes, or to desired doneness.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This is a summer mainstay in my house. I do marinate for 2-4 hours, though. I also add green peppers and pineapple and brush with extra marinade while on the grill. It doesn't get any easier than this!

Most Helpful Critical Review
Sep 15, 2010

Charles and I liked it. Lauren and Matthew thought it was "okay".

Jan 25, 2004

Another fantastic recipe. I did marinate the pork for about 3 hours and ended up broiling them instead of putting them on the grill and they were still fantastic. Thanks Lindsay.

Jan 25, 2004

Simple and delicious - I did marinate the meat for a few hours along with the pinneapples, red peppers, onions and cherry tomatoes that I added to the skewers. Thanks Lindsay.

Oct 15, 2005

I've made these several times and they are very good. Last time I cut up the pork tenderloin in chunks and put it in the marinade and put it in the freezer. Thawed it a few weeks later in the fridge and grilled. Excellent!

Jul 17, 2009

These were so good. I didn't change a thing, and let them marinate for about 6 hours. A perfect combination of sweet and hot.

Aug 23, 2005

This is delicious! I was really impressed with how much flavor it had. I didn't think the recipe called for enough ingredients for the marinade/basting sauce though as it is. I put just that amount in to toss with the pork and there wasn't any left to baste the kabobs with when they were on the grill so I had to mix up more of that. You need at least double the recipe I think for the marinade part. I let the pork pieces sit in marinade about 2 hours before grilling. I also only used about 1/4 tsp red pepper flakes because my 10 year old doesn't like things overly spicy. Everyone really liked the kabobs and said make it again. I served this with the Florentine Pasta Salad recipe that is on this site also. Someone had mentioned the marinade wasn't thick enough, I bought a teriyaki marinade/GLAZE rather than the teriyaki marinade sauce and I didn't have any problems with it not sticking to the meat at all.

Jan 25, 2004

This is also good with shrimp and bacon. I also add green pepper, onion and pineapple chunks


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  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 3 g
  • < 1%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 18.1 g
  • 36%
  • Sodium
  • 390 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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