Southern Shish-Kabob

This recipe is adapted from a cookbook I bought when I lived in Norfolk, VA, back in 1990, “Tidewater on the Half Shell“. When I first made the marinade, I must admit, it tasted a little funky, but after grilling the kabobs, it was delicious. The best my daughter ever had, she said.

Southern Shish Kabob


  • 03 lbs. pork, cut into cubes
  • 01 garlic clove, crushed
  • 04 Tbsp. soy sauce
  • 01 tsp. ground black pepper
  • 1/2 C lemon juice
  • 01 C 7-up
  • 1/4 C sugar


Place pork in a Pyrex dish.
Combine marinade ingredients and pour over pork.
Marinade 01 – 02 hours.
Skewer meat.
Grill for 03 – 04 minutes, turn and grill another 03 – 04 minutes.


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