This one is my wifes recipes! My wife is Philippino and one of the best damn cooks I ever met. That might sound biased because she's my wife but its true. She has given cooking classes to other asian girls in our town. She also makes the best lumpia I have ever tasted. She probably sells a couple hundred dozen of these every year.
3 lbs pork loin
2 boxes whole mushrooms
2 boxes cherry tomatoes
1 large green pepper
1 large red (bell) pepper
2 yellow squash
2 bags pearl onions
1 bag wooden skewers (soak in water)
Marinade1 large can pineapple juice
1/2 bottle 7up (2 litre)
3 cups soy sauce
1 whole garlic (8 or 9 cloves)
Basting Sauce3 cups olive oil
1 cup brown sugar
2 Tbspns lemon juice
Slice up entire pork loin into shiskebab size chunks. In large tupperware container combine all ingredients for the marinade. Crush the garlic cloves into the marinade and add pork. You will want to put in the fridge and let marinate for 3 or 4 days before cooking.
On the day of your barbecue: Place wooden skewers in water. Cut up the peppers, zuchinni and squash into pieces (as large or as small as you like).
Take out your marinaded pork (will smell glorious). Start putting meat and vegetables onto wooden skewers in an alternating fashion. We normally put meat, 2 veggies, meat, 2 veggies, meat. Don't forget your whole mushrooms, cherry tomatoes and pearl onions as well. Build skewers until you run out of ingredients.
You can cook these on a gas grill or a charcoal grill.....I have used both.
After placing them on the grill apply the basting sauce liberally to both sides of the kebabs and cook to your liking! This is one of our family favorites!