Teriyaki Pork Shish Kabobs

I hate procrastinating, but it’s exactly what I’m doing today.  I’ve worked on everything, but my blog.  Dishes are done, cloths are in the washer, and I’ve ran all my errands.  I even went to work for a few hours this morning.

I’m actually frustrated that I have nothing “interesting” in my opinion to write about.

Anyways, I’m tired of wracking my brain over it.

I’m sitting at the kitchen table; but I keep glancing over at Simba sleeping on the couch.  He's so cute.  I think I’m going to join him.  I could use some snuggle time with him. 

So without ado, I give you Teriyaki Pork Shish Kabobs.

Teriyaki Pork Shish Kabobs

2 Boneless pork chops, cut into 1” cubes

2 Servings of broccoli cut

2 Servings of baby portabella mushrooms, cut in half.

3 Tablespoons Oil

3 Tablespoons Brag Liquid Aminos

4 Teaspoons Brown Sugar

1 Teaspoon Fresh Ginger, grated

Red Pepper Flakes (to taste, a pinch – ½ teaspoon)

White Rice

Heat Grill to medium.  In a plastic container, combine meat and vegetables.  In a small bowl combine the oil, liquid Aminos, brown sugar, ginger, and red pepper flakes.  Whisk marinade until combined.  Pour over the meat/vegetable mixture.  Place a lid on the container and shake until the contents are well coated.  Thread the meat/vegetable mixture on to wooden skewers.  Grill each side for 5 minutes or until the meat is done.  Serve with steamed white rice.