Teriyaki Pork Kabobs

Servings 4 people


  • 2 tablespoons cornstarch
  • 1 can low sodium beef broth 14.5-oz.
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon brown sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 pound boneless pork loin cut into 1-inch cubes
  • 12 medium mushrooms
  • 1 in large red onion cuthalf crosswise then into 12 wedges
  • Metal OR bamboo skewers


  • DO-AHEAD TIP: If using bamboo skewers, soak them in water for 30 minutes before use, to prevent burning.
  • Preheat oven broiler.
  • In a saucepan, combine the first 6 ingredients (cornstarch through ginger); cook and stir over medium heat until mixture boils and thickens; remove from heat and set aside.
  • Alternately thread pork cubes, mushrooms and onion wedges onto skewers. Broil kabobs for 20 minutes or until done, turning and brushing often with broth mixture.
  • Bring the remaining broth mixture to a boil and serve with kabobs.


LC SERVING SUGGESTION: Stir-fried zucchini, yellow squash and snow peas.
SERVING SUGGESTION: Add whole-wheat couscous.
KOSHER: Use boneless skinless chicken breast meat instead of pork and use chicken broth.
GLUTEN-FREE: Make sure broth and soy sauce are gluten-free. Use arrowroot starch instead of cornstarch.
NUTRITION: per serving: 218 Calories; 5g Fat; 27g Protein; 15g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 364mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. Points: 5
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