Ingredients:
For the kabobs:
10 lbs pork shoulder or loin, thin-sliced or cubed3 large onions, cut into chunks or petals5–
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
For the 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 marinade)
Instructions:
1. Marinate the PorkPlace sliced pork in a large bowl or food-safe tub.In a separate bowl, whisk together all marinade ingredients.Pour over pork and toss to coat evenly.Cover and refrigerate for 4 to 8 hours, or overnight.
2. Prep the VegetablesToss onions, mushrooms, and peppers in a few spoonfuls of the same marinade.Let them marinate for 30–60 minutes before skewering.
3. Assemble the KabobsThread skewers with alternating pieces:
pork > onion > mushroom > pepper > pork, etc.
If using thin pork slices, fold them like ribbons for extra crispy edges.
4. Cook the KabobsGrill: Preheat to medium-high.
Grill skewers 12–16 minutes, turning occasionally until pork is cooked through and slightly charred.
Broiler: Place skewers on a foil-lined tray and broil 6–8 inches from heat for 5–7 minutes per side.
5. Finish & Serve
Optionally, simmer remaining marinade for 2–3 minutes and brush onto kabobs during final minutes of cooking for extra shine and flavor.
Serve with jasmine rice, lemon wedges, or as-is.