Marinated Pork Kabobs Recipe

Marinated Pork Kabobs Recipe photo by Taste of Home

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This recipe was originally for lamb, but I adapted it to pork and adjusted the spices. After tasting these flavorful kabobs, my husband became an instant fan of this recipe. It's always requested when the grill comes out for the season. -Bobbie Jo Mller, Fallon, Nevada

This recipe is:

Diabetic Friendly

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Marinated Pork Kabobs Recipe

Prep: 15 min. + marinating Grill: 30 min.

Yield: 8 Servings

15 30 45

Ingredients

2 cups plain yogurt
2 tablespoons lemon juice
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 pounds pork tenderloin, cut into 1-1/2-inch cubes
8 small white onions, halved
8 cherry tomatoes
1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium green pepper, cut into 1-1/2-inch pieces

Directions

In a large resealable plastic bag, combine the yogurt, lemon juice, garlic, cumin and coriander; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
Alternate the pork, onions, tomatoes and peppers on eight metal or soaked wooden skewers. Grill, covered, over medium heat for about 15-20 minutes or until meat juices run clear. Yield: 8 servings.

Nutritional Analysis: One serving (prepared with reduced-fat yogurt) equals 299 calories, 7 g fat (0 saturated fat), 94 mg cholesterol, 87 mg sodium, 8 g carbohydrate, 0 fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1/2 fat.

Originally published as Marinated Pork Kabobs in Taste of Home June/July 1995, p39

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Marinated Pork Kabobs

Marinated Pork Kabobs

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Reviewed on Jul. 28, 2008 by Susan Rightnour

This is an EXCELLENT recipe. The pork was tender, juicy and flavorful. I cut the recipe in 1/2 for just the two of us, and added button mushrooms to the skewers. This one's a keeper my husband said.