Slightly sweet, Asian style marinade makes the perfect sauce for pork kebabs!
¼cuprice vinegar or cider vinegar
1inchof fresh gingergrated
1t. sesame oil
1t. chili pasteoptional
2poundspork loincut in 1-inch pieces
2inchbell pepperscut into 1- pieces
1inchlarge red onioncut into 1- pieces
2inchzucchinicut into ½ rounds
8oz. button mushrooms
Mix marinade ingredients together in a large bowl. Set aside ½ cup of marinade and refrigerate. Add in pork loin to the remaining marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for 6 hours or up to overnight.
Preheat your grill and prepare for indirect cooking. Meanwhile, soak bamboo skewers in water for at least 30 minutes. Thread the meat and vegetables onto each skewer.
Grill the kebabs over the coals, moving away from the coals if they begin to burn. Turn occasionally. Cook for 10-15 minutes, glazing with the reserved marinade at the end of cooking. Cook until the internal temperature of the pork reaches 145 degrees.