Teriyaki Pork Kabobs

This recipe makes for a delicious sweet and savory pork kabob using a teriyaki beef broth baste.

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

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  • 1 1/4 cups (310 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
  • 2 tbsp (30 mL) cornstarch
  • 2 tbsp (30 mL) soy sauce
  • 1 tbsp (15 mL) packed brown sugar
  • 1/4 tsp (1 mL) garlic powder or 2 cloves garlic, minced
  • 1/4 tsp (1 mL) ground ginger
  • 1 lb (454 g) boneless pork loin, cut into 1" (2.5 cm) cubes
  • 12 medium mushrooms
  • 1 large red onion, cut into 12 wedges
  • 4 cherry tomatoes


  1. Mix broth, cornstarch, soy sauce, brown sugar, garlic and ginger. Heat to a boil, stirring often. Reduce heat to low, simmer 5 minutes; keep warm.
  2. Thread pork, mushrooms and onion alternately onto 4 long metal (or soaked wood) skewers.
  3. Grill or broil kabobs 20 minutes or until cooked through, turning and basting often with broth mixture. Place a tomato on each skewer. Boil remaining mixture gently for 5 minutes. Serve with kabobs and rice.

Recipe tips

Leave enough space between meat and vegetables on skewers for fast and even cooking.

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Amount Per Serving
Calories 230
Fat 6 g
Saturated Fat 2 g
Sodium 750 mg
Carbohydrate 19 g
Dietary Fibre 3 g
Protein 25 g
Calcium 4 %DV
  • One serving of vegetables
  • Source of fibre
  • Excellent source of protein

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