Pork 'n' Veggie Kabobs Recipe

Nutrition Facts

  • One serving:
  • 2 kabobs
  • Calories:
  • 214
  • Fat:
  • 6 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 63 mg
  • Sodium:
  • 158 mg
  • Carbohydrate:
  • 16 g
  • Fiber:
  • 4 g
  • Protein:
  • 26 g
  • Diabetic Exchange:
  • 3 very lean meat, 2 vegetable, 1/2 starch.


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Pork 'n' Veggie Kabobs

Cooking for 2

These colorful kabobs from our Test Kitchen feature tender pork and fresh veggies in a sweet and spicy marinade.

SERVINGS: 2

CATEGORY: Lower Fat

METHOD: Grill (gas or charcoal)

TIME: Prep: 20 min. + marinating Grill: 10 min.

Ingredients:

  • 1/4 cup hoisin sauce
  • 2 tablespoons lime juice
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • 2 teaspoons minced fresh cilantro
  • 1/2 teaspoon red wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon grated lime peel
  • 1/8 teaspoon salt
  • 1/2 pound pork tenderloin, cut into 1-inch cubes
  • 1 small yellow summer squash, cut into 1/2-inch slices
  • 1/2 medium green pepper, cut into 1-inch pieces
  • 1/2 sweet onion, cut into 4 wedges

Directions:

In a small bowl, combine the first nine ingredients. Divide marinade between two large resealable plastic bags. Add pork to one bag and vegetables to the other; seal bags and turn to coat. Refrigerate for 2 hours.
    Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread pork, squash, green pepper and onion. Grill, covered, over medium heat for 5-8 minutes on each side or until pork juices run clear. Yield: 2 servings.


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