Pork Kabobs with Soy Ginger Marinade

Confession: This weekend, I used my grill for the first time all summer.

I know, I know… Summer is all about grilling. However, you’ve seen my summer, haven’t you? I’d like to think I’m excused, especially when this beautiful dish was my first grilling project of the year…

This meal. O-M-G. One of my colleagues had shared this recipe, and it’s beyond delicious! And, I think it’s the fresh lime juice and the zest that make this marinade. I can’t wait to hear what you guys think!

Pork Kabobs with Soy Ginger Marinade

Slightly adapted from Michael Symon

Serves 2

INGREDIENTS

2 Tbsp. soy sauce

1 Tbsp. olive oil

1 Tbsp. water

1 Tbsp. honey

grated zest and juice of 1 lime

1 Tbsp. grated ginger

1 garlic clove, minced

1/2 lb. pork tenderloin, cubed

1 orange pepper, cut into cubes

1 1/2 cups grape tomatoes

1/2 red onion, cut into thick slices

INSTRUCTIONS

1. In a medium bowl, whisk together the soy sauce, olive oil, water, honey, ginger, lime, and garlic.

2. Cut your tenderloin into 1-inch cubes, and add to a ziplock bag. Coat with 1/2 of the marinade.

3. Place plastic bag in a small bowl in the refrigerator to marinate overnight. Reserve remaining marinade in the refrigerator.

4. About 3 hours before you’re ready to grill, combine your cut veggies and the reserved marinade in a separate bag. Store in the refrigerator until it’s time to grill.