- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 teaspoons brown sugar
- 2 garlic cloves, minced
- 1/2 teaspoon ground ginger
- 1 pound pork tenderloin, cut into 1 1/4 inch cubes
- 1 medium zucchini, cut into 1/2-inch pieces
- 1 large sweet red pepper, cut into 1-1/2-inch pieces
- 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 bamboo 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.