Pork 'n' Veggie Kabobs Recipe
Pork 'n' Veggie Kabobs Recipe photo by Taste of Home

Pork 'n' Veggie Kabobs Recipe

Publisher Photo
These colorful kabobs from our Test Kitchen feature tender pork and fresh veggies in a sweet and spicy marinade.
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 2 servings

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

Nutritional Facts

2 kabobs equals 214 calories, 6 g fat (2 g saturated fat), 63 mg cholesterol, 158 mg sodium, 16 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.

Directions

  1. 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.
  2. Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread pork, squash, green pepper and onion. Grill, covered, over medium heat or broil 4-6 in. from the heat for 5-8 minutes on each side or until pork juices run clear. Yield: 2 servings.
Originally published as Pork 'n' Veggie Kabobs in Cooking for 2 Summer 2006, p23

Nutritional Facts

2 kabobs equals 214 calories, 6 g fat (2 g saturated fat), 63 mg cholesterol, 158 mg sodium, 16 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.

Light-Bodied Red Wine

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

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