Prep 40 mins
Cook 20 mins
I got this recipe from a friend years ago. In the Philippines they actually used monkey meat, but here in the USA we use pork steak. The number of bamboo skewers used depends on the amount of meat you prefer on each skewer. I guessed for this recipe.
- Cut up pork steaks into bite size pieces.
- Mix the teriyaki, chicken broth, garlic, ginger and pepper together.
- Place the meat in a container and pour the marinade over it.
- Place an air tight lid on the container and marinate overnight.
- Place on presoaked bamboo skewers.
- Grill on a foil covered grill that has been sprayed with cooking spray.
- Grill until dark brown; 20 minutes is a guess; it really depends on the cut of the meat and the temperature of your grill.
- Great served with rice.
A glorious dish indeed. I followed this exactly, with the exception of using a pork loin cut in chunks...(instead of Monkey!) marinaded it the same length of time, and let's just say here, if you did nothing else to this dish, it was as delicious as you might imagine. I put the pork in the fridge last evening with the marinade and we had these kabobs for lunch on the grill. I added some thickly chunked onion and some avocado (I had to use one up) and then basted the marinade over the whole skewer from time to time. The meat was so tender, it barely stayed on the stick, but no matter, believe me Dennis found ever single bit. We loved this, the garlic for us was right in step for what was called for, and the whole dish just melted in your mouth. Oh boy...this will be on the menu many times this Spring and Summer! Thank you Color Guard Mom!
Couldn't find monkey so opted for gorilla which was I'm sure is tougher:) This was a great recipe, worried it would be too garlicky for our DS's, but they loved it. Thank You Colorguard Mom!