Garden Vegetable Kabobs Recipe

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Garden Vegetable Kabobs Recipe

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When my garden is at its peak, I like to make this colorful entree. Besides the great flavor, I also enjoy its easy preparation and cleanup.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

Ingredients

  • 1/4 cup vegetable oil
  • 1/4 cup lemon juice
  • 1/4 cup light soy sauce
  • 1/4 cup packed brown sugar
  • 2 garlic cloves, minced
  • 3 whole cloves
  • Dash dried basil
  • 2-1/2 pounds pork tenderloin, cut into 1-1/4-inch pieces
  • 2 dozen cherry tomatoes
  • 2 dozen fresh mushrooms caps
  • 1 large green or sweet red pepper, cut into 1-1/2-inch cubes
  • 2 small zucchini, cut into 1-inch slices
  • 1 medium onion, cut into wedges

Directions

In a bowl, combine first seven ingredients; set aside. Assemble kabobs by threading meat and vegetables on metal skewers. Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate 6 hours or overnight. Turn several times. To cook, grill kabobs over hot coals until the meat and vegetables have reached desired doneness. Yield: 10 servings.
Originally published as Garden Kabobs in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p195

Nutritional Facts

1 each: 189 calories, 6g fat (0 saturated fat), 74mg cholesterol, 125mg sodium, 9g carbohydrate (0 sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

  • 1/4 cup vegetable oil
  • 1/4 cup lemon juice
  • 1/4 cup light soy sauce
  • 1/4 cup packed brown sugar
  • 2 garlic cloves, minced
  • 3 whole cloves
  • Dash dried basil
  • 2-1/2 pounds pork tenderloin, cut into 1-1/4-inch pieces
  • 2 dozen cherry tomatoes
  • 2 dozen fresh mushrooms caps
  • 1 large green or sweet red pepper, cut into 1-1/2-inch cubes
  • 2 small zucchini, cut into 1-inch slices
  • 1 medium onion, cut into wedges
  1. In a bowl, combine first seven ingredients; set aside. Assemble kabobs by threading meat and vegetables on metal skewers. Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate 6 hours or overnight. Turn several times. To cook, grill kabobs over hot coals until the meat and vegetables have reached desired doneness. Yield: 10 servings.
Originally published as Garden Kabobs in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p195

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