Asian BBQ Pork Kabobs

Ingredients

• 1 pork tenderloin
• ½ cup ketchup
• ½ cup vegetable oil
• ½ cup soy sauce
• ½ cup brown sugar
• ¼ cup apple cider vinegar
• ¼ cup sweet Thai red chili sauce
• 2 cloves garlic (minced)
• 1 bunch (about 8) scallions (sliced)
• 2 teaspoons coarse black pepper

Steps

1. 1

   Make the marinade. In a gallon size zip top bag, combine all of the ingredients for the marinade.

2. 2

   Prepare the pork. Trim any excess silver skin or fat from the outside of the pork tenderloin. Cut the tenderloin into 1.5 inch cubes. Try to make them as equal in size as possible.

3. 3

   Marinate the pork. Place the cubed pork into the marinade, seal the bag tightly, and toss to coat each piece of the meat with the marinade. Set the bag on a plate and refrigerate for at least 8 hours, or up to 24 hours.

4. 4

   Thread the skewers. Remove the pork pieces from the bag, shaking off any large pieces of onion and excess marinade. Slide the pieces of marinated pork onto 4 skewers.

5. 5

   Make the basting sauce. Pour the remaining marinade into a medium saucepan and bring to a boil. Cook at a rolling boil for 5-10 minutes while you assemble your skewers. Remove from the heat and divide into two bowls. One for basting your pork as it grills and one for serving with your pork when it is finished cooking.

6. 6

   Preheat the grill. Set your grill to 400 degrees F. You will be grilling over direct heat, which means right over the flame on your grill.

7. 7

   Grill the kabobs. Place the kabobs onto the grill and cook for 10-12 minutes, basting with your reduced marinade sauce and turning every 3-4 minutes, or until the internal temperature of the meat reads 145 degrees F and the exterior edges of the pork are crispy and caramelized.

8. 8

   Serve and enjoy. Remove the kabobs to rest for about 5 minutes so you don't burn your mouth. Serve with the remaining sauce and enjoy!