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Pork Teriyaki Kebabs with Chatpati Chutney

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Pork Teriyaki Kebabs

Pork Teriyaki kebabs cooked in teriyaki sauce with Indian punch is really a nice recipe for your family get-togethers. I have tried this recipe with chicken, beef and mutton as well and every time this recipe turned out to be a delicious treat for all.

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Pork Teriyaki Kebabs

Here I am also adding chatpati chutney that will give an additional blast to the dish and you can really enjoy Indian style teriyaki pork kebabs.

Prep Time – 10 Minutes
Cook Time – 25 Minutes
Yield – 4
Difficulty Level – Easy

Recipe Ingredients

For Teriyaki kebabs:

  • 2 pounds pork (cut in cubes)
  • 2 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • Salt as needed
  • ¼ teaspoon black pepper
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon dried coriander powder
  • 2 tablespoons teriyaki sauce
  • 1 teaspoon chaat masala

For chatpati chutney:

  • 1 onion (chopped)
  • 1 large tomato (chopped)
  • 2 green chilies
  • 2 tablespoons chopped mint
  • Salt as needed
  • ¼ teaspoon black pepper
  • 1 teaspoon dried pomegranate seeds
  • 2 tablespoons fresh lime juice

Recipe Instructions

  1. Take a bowl and add vinegar, soy sauce, red chili powder, dried coriander powder, cumin powder and teriyaki sauce, mix well and season with salt and black pepper.
  2. Now take half of the marinade sauce and add to the pork pieces and place the rest in a refrigerator for next use.
  3. Mix the pork and marinade sauce properly with both hands until the pork is fully coated then set aside for an hour or two.
  4. Preheat your grill at high.
  5. Take out the pork pieces and discard the used marinade sauce.
  6. Arrange the pork onto the skewers and brush with the reserved marinade sauce. Grill the pork kebabs for about 5 to 6 minutes on one side, change the side and again cook for 5 to 6 minutes or until ready.
  7. Take out in a serving dish and set aside warm.
  8. Now for the chatpati chutney, add onion, tomatoes, fresh mint and green chilies to the blender and blend well until puree.
  9. Take out in a serving bowl and add lemon juice and dried pomegranate seeds. Season with salt and black pepper and mix well until all the ingredients are fully incorporated.
  10. Serve the pork teriyaki kebabs with chatpati chutney and enjoy hot.

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