Oyster Sauce Pork & Veggie Kabobs

Ten-pound batch. Grill or broiler.

Kabobs

• 10 lbs pork shoulder or loin, thin-sliced or cubed
• 3 large onions, cut into chunks or petals
• 5–6 bell peppers (any color), cut into 1.5″ pieces
• 2–3 lbs whole mushrooms (cremini or button), cleaned and stemmed
• Wooden or metal skewers

Marinade

• 1¼ cups oyster sauce
• ½ cup honey
• ½ cup lemon juice
• ½ cup sesame oil
• 10 cloves garlic, minced
• 2½ tsp black pepper
• Optional: ¼ cup soy sauce or water to loosen

Instructions

1. Marinate the pork. Place sliced pork in a large bowl or food-safe tub. Whisk the marinade, pour over, and toss to coat. Cover and refrigerate 4 to 8 hours, or overnight.
2. Prep the vegetables. Toss onions, mushrooms, and peppers in a few spoonfuls of the same marinade. Let them sit 30–60 minutes before skewering.
3. Assemble. Alternate pork, onion, mushroom, pepper. If using thin pork slices, fold them like ribbons.
4. Grill at medium-high 12–16 minutes, turning, until cooked through and slightly charred. Or broil on a foil-lined tray 6–8 inches from heat, 5–7 minutes per side.
5. Optionally simmer leftover marinade 2–3 minutes and brush on at the end.

Serve with jasmine rice, lemon wedges, or as-is.

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