Asian Glazed Pork Kabobs are a simple meal that you can throw on the grill any time of year. The easy marinade makes the pork so tender and gives it a tangy, sweet taste.
Asian Glazed Pork Kabobs
You are going to love these Asian glazed pork kabobs! They’re a little savory and a little sweet and just tangy and delicious. Our family loves serving it up with a side of rice, grilled veggies and fresh grilled pineapple during the summer months. I could grill every night during the summer! There’s nothing better than getting the heat out of the house and smelling the delicious fragrant meat cooking on the grill. We are always experimenting with new grill recipes and this one was a huge winner! Forget the usual burgers and hot dogs and cook these for your next barbecue!
Tips for Perfect Grilled Kabobs
- To get perfectly cooked meat and veggies, skewer your meat separately than your vegetables. They tend to get done at different times, so this way the meat doesn’t get overcooked, or the veggies are too crunchy.
- We use plain wooden kabob sticks but you can invest in nice metal ones if you’re going to be doing a lot of skewering this summer.
- Use foil to keep the wooden skewers from burning up, wrap them in foil.
- To avoid the meat or veggies from spinning around on the skewer, use two instead of one. The food will stay perfectly in place.
- Keep extra marinade on hand to brush on the meat during cooking. It gives the meat a beautiful glaze.
More Delicious Grilling Recipes
There are endless options when grilling. You can grill just about anything! Try a few of our favorite grilled recipes and happy grilling!
- Grilled Hawaiian Teriyaki Chicken
- Grilled Ranch Potatoes in Foil
- Grilled Steak Quesadillas
- Grilled Pesto Pizzas
- Orange Grilled Salmon
- Grilled Honey Berry Sriracha Skewers
How to Make Asian Glazed Pork Kabobs
Savory Sweet Asian Glazed Pork Kabobs
- Outdoor Barbecue Grill
- 6 pounds pork chops
- Cut the pork chops into bite size pieces, I like to cut off the excess fat but that is a personal preference.
- In a medium bowl mix together all the marinade ingredients and pour over the pork chop pieces. Let marinade for at least an hour- the longer the better.
- Thread the pork onto skewers but don’t throw the marinade away. Allow the uncooked kabobs to sit at room temperature for about 20 minutes.
- In the meantime, pour the excess marinade into a sauce pan over medium high heat and bring to a boil for a full minute, then reduce to low heat.
- Grill the kabobs over medium heat, basting generously with the marinade every couple of minutes until fully cooked.
- We like to serve with a side of fresh grilled pineapple.
recipe adapted from the Weber’s Big Book of Grilling