2- 1 1/4” slabs of Pork Shoulder
1/2 large onion see below for cutting
5 mini peppers sliced into 1” pieces
1 Yellow Summer Squash Sliced into 1” pieces
1 Zucchini Sliced into 1” pieces
Johnnies Seasoning Salt Or equivalent
Mrs Dash Onion and Herb blend
EVOO
7 or 8 bamboo skewers
Parchment Paper
For the sauce:
In a bowl pour And mix in the following and set aside:
1/2 c Yoshida’s Teriyaki Sauce (You can use as is or add the following and jazz it up):
1 Tsp Miso paste
1 Tbsp Sesame oil
1 Tbsp Sesame Seeds
1 tsp schriracha
1 Tbsp catsup
1/2 tsp Ginger
2 tsp Honey
Take the slabs of Pork shoulder and slice them into 1 1/4” cubes.
Slice the Zucchini, Summer Squash and Peppers into 1” Pieces.
Take the Onion half and lay it on the flat side, cut into half and then cut each half into half again.
Pre heat the oven or air fryer oven to 480° .
Put all the veggies in a bowl, break the Onion apart and drizzle or spritz with EVOO. Then sprinkle with some Mrs Dash and Johnnies.
Alternating veggies and meat, put Pork, Pepper, Onion, Pork, Squash, Pork, Onion, etc..just load the Skewers so that everything can cook evenly…see pics if you like.
The Kabobs will make about a cup of juice as they cook so be sure to have a pan under them.
You can also use a broiler pan with a cookie rack in it to cook them in an oven at 480° or use an Air fryer. I used my Air Fryer Oven to cook them.
Put the parchment onto the air fryer basket. Take a skewer and poke a ton of holes in it and lay the Kabobs on the parchment.
If your using the Breville smart oven Air, put the basket in the Air Fry position and cook on Air Fry. Make sure to have the broiler pan under neath to catch the juice.
Cook for 7 min and flip halfway 18-20 min total. .
