Here’s A Delicious Teriyaki Pork Kabob Recipe

This made me feel like a real chef! Let me tell you why. 👩🏾‍🍳

Photo by RODNAE Productions

You never know what you might find in old cookbooks. After my mother-in-law passed away, we went over to her place to clean up a little, and box some items. I saw that she had little cookbook magazines laid out on tables and one of them in particular, I was drawn to — The Swanson Broth Magazine.

Photo taken by author

During this time, I was still what you would call the Gourmet Box Dinner cook: I can take a can of greens or Tuna Helper and whip it up in no time, add the right spices, bake a cake on the side— voila! Dinner!

It wasn’t until a few years later, that I pulled this little recipe out.

Here are the instructions — modified of course.

Teriyaki Kabob ingredients

2 tbsp of cornstarch
1 Can(14oz.) of Swanson Beef Broth(some expert cooks use their own beef broth or skips this)
2 tbsp soy sauce
1 tbsp packed brown sugar
1/4 tsp. garlic powder or 2 cloves of garlic, minced
1/4 tsp. ground ginger
1 lb boneless pork loin, cut into cubes (I use chopped chicken breasts!)
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