Barbecued Pork Shish-Kabobs

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On Sunday night, we put some pork on to marinate.  The next day, Rob grilled pork shish-kabobs.  They turned out very tasty.  This was some of the pork he had purchased for $1.27/lb recently.  It was a huge piece and was divided and frozen for several meals.  Around here, that is a great price, and it tastes great, so we were delighted to get it.

Marinade:

2 cups gluten-free soy sauce

2 cups water

1/2 cup brown sugar

3 green onions, sliced into small pieces

2 inches of ginger, minced

4 garlic cloves, minced

1-1/2–2 pounds of pork chunks

Mix all ingredients in a large zip-top bag.  Place the bag in a bowl and refrigerate overnight.  The next day, cut assorted vegetables into chunks and thread the marinated pork and vegetables onto skewers.

Vegetables:

1 red bell pepper

1 green bell pepper

1 pound mushrooms, cut in half

2 zucchinis, cut into thick slices

Other vegetables could be used, such as onions, but these are the ones Rob chose to use this week.  He grilled the kabobs for around 45 minutes.  Times may vary according to how hot the barbecue is and so the kabobs should be checked often to make sure they are neither raw, nor overdone.  We thought these tasted great!

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