In a small bowl, mix all the marinade ingredients, except for the olive oil. Adjust the taste if needed. Set aside 1/4 cup of the marinade, and mix it with the olive oil. Place it in a small bowl, cover, and refrigerate. Place the meat in a container with a cover, then mix it with the remaining marinade. Cover and refrigerate for 24 hours.
When ready to cook, discard the marinade, and thread the meat on the skewers. You can cook them two ways: on the stovetop or in the oven. If you are cooking a small batch, it’s easier to cook them on a hot stovetop griddle. If it’s a large batch, then it’s better to bake them in an oven heated to 375 degrees F for 20 – 25 minutes or until they are cooked through. While cooking, baste them with the marinade that you had set aside.
Serve hot. You can serve them with a simple vinegar sauce by combining vinegar, salt, sugar, pepper, and minced onions.
Ketchup will leave a sticky residue after cooking. If using a griddle, make just 1 batch, because the longer the ketchup stays on the griddle, the harder it becomes. Pour some water on the griddle immediately after cooking to soften the residue. If baking, line the baking pan with baking paper.
In a bowl, combine the soy sauce, water, garlic, ginger, cornstarch, red pepper flakes, and brown sugar. Add the mixture to a small saucepan and bring to a simmer. Remove from heat and cool. Serve as desired. Enjoy.
Review Oven-Baked pork skewers with Teriyaki Sauce.
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