Ingredients
1/2 cup soy sauce1/4 cup water2 tablespoons lemon juice2 tablespoons vegetable oil2 teaspoons brown sugar2 garlic cloves, minced1/2 teaspoon ground ginger1 pound pork tenderloin, cut into 1-1/4-inch cubes1 medium zucchini, cut into 1/2-inch pieces1 large sweet red pepper, cut into 1-1/2-in. pieces
Preparation
In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours.
Drain and discard marinade. On four metal or soaked wooden skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear.
