Teriyaki Pork Kabobs

• 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-in. pieces

1. 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.
2. Drain and discard marinade. On four metal or soaked wooden 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.

soy sauce, water, lemon juice, vegetable oil, brown sugar, garlic, ground ginger, pork tenderloin, zucchini, sweet red pepper

Taken from www.tasteofhome.com/recipes/teriyaki-pork-kabobs/ (may not work)