Ingredients
1/4 cup teriyaki sauce2 tablespoons balsamic vinegar2 tablespoons sesame oil2 tablespoons honey2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce1 pound pork tenderloin, cut into 1-inch cubes1 medium onion, quartered1 medium sweet red pepper, cut into 2-inch pieces
Preparation
In a small bowl, combine the teriyaki sauce, vinegar, oil, honey and chili sauce. Pour 1/3 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade from pork. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper.
Grill kabobs, covered, over medium heat for 10-15 minutes or until meat is tender, turning occasionally and basting frequently with reserved marinade.
