Grilled Teriyaki Pork Kabobs with Peppers and Onions

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Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

Waiting to share this recipe with you guys has been like going on a long car ride when you were five. I first made it in the dead of winter and the rest of the winter I’ve constantly been asking myself “is it spring yet so I can finally post this recipe!?” Now it is, and you, too, can enjoy this quick, easy, delicious meal. I literally make it every 10 days. Its my gonna-be-home-late-tomorrow meal. Everything can be prepared on the fly (and in a flash) or ahead of time. Fantastic, right?

1 lb pork loin (or really however much you need to cook to feed your crew)
3 bell peppers, preferably tri-colored
1 medium yellow onion
1/2 C soy sauce
1/2 C water
2 T honey
1 tsp garlic powder
1/2 tsp siracha (optional)
salt and pepper to taste


1. Heat gas or charcoal grill. If you don’t have one, this whole recipe can be made in the oven on 400 degrees.

2. Chop the pork loin into 1 inch cubes. Combine soy sauce-siracha ingredients in a container with the chopped pork. This can sit for as long as you need or for as little as 20 minutes.


2. Cut onion and peppers into similarly sized pieces, about 1 inch by 1 inch. Toss with about 1 T olive oil in a bowl. If you have a grill basket, no further prep is necessary. If you do not have a grill basket, you will need to fashion the veggies into skewers.  You should soak the skewers if directed to by the packaging – this is so they don’t catch on fire.


3. Place the onions and peppers onto the grill (or into the grill basket). Cook for 5 minutes, and then either toss them or turn the skewer over. If cooking in the oven, tussle with a spatula.

4. Add pork and cook for about five minutes. Then tussle or turn the veggies, and flip the pork pieces to the second side. The pork will be ready after about 5 minutes more, or when the internal temperature reaches 145-150 degrees. If cooking through the oven method, heat a frying pan over high and add olive oil. When the oil is sizzling, add pork pieces. Brown each side of the meat and finish in the oven, until internal temperature reaches 145-150 degrees.


This pork is so juicy and flavorful that it seeps into the peppers when you combine them. It is simply amazing when you feature all of this over rice or pearled barley. My husband literally asks for this dish every week. And I am happy to indulge. Enjoy!

Hungry for more? Explore Lawyer in the Kitchen!

One comment

  1. […] a thermometer and see the difference with Grilled Teriyaki Pork Kabobs or Smoky Maple BBQ […]

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