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Pork 'n' Veggie Kabobs

 Pork 'n' Veggie Kabobs
These colorful kabobs from our Test Kitchen feature tender pork and fresh veggies in a sweet and spicy marinade.
2 ServingsPrep: 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 or broil 4-6 in. from the heat for 5-8
  • minutes on each side or until pork juices run clear. Yield: 2
  • servings.

2 of 2

Pork 'n' Veggie Kabobs (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.