Servings : 4
Preparation : 15 minutes
Baking : 8 minutes
Marinade : 4 hours
Ingredients
- 600 g (1 1/3 lbs) pork, cut in 2.5-cm (1-in) cubes
- 12 dried apricots
- 1 large red onion, cut into cubes
- 750 mL (3 cups) Sesame-Ginger broth
- 30 mL (2 Tbsp) Teriyaki sauce, store-bought
- 30 mL (2 Tbsp) fresh chives, chopped
Preparation
- Make 4 large or 8 small kebabs by threading meat, apricots and onion cubes on skewers, alternating ingredients.
- Place kebabs in a large dish, pour over Sesame-Ginger broth and teriyaki sauce. Mix well until meat is fully coated in marinade.
- Marinate in refrigerators for at least 4 hours. Turn over kebabs in marinade from time to time.
- Let kebabs sit at room temperature 15 minutes before cooking.
- Preheat barbecue on high.
- Drain meat and transfer to hot barbecue grill. Reduce heat to medium. Grill pork kebabs for 8 minutes, turning over a few times during cooking.
- Remove from barbecue and sprinkle with chives before serving.
