Marinated Pork Kabobs
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
YIELD: 8 servings.
This recipe was originally for lamb, but I adapted it to pork and adjusted the spices. It's always requested when the grill comes out for the season. —Bobbie Jo Miller, Fallon, Nevada
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
-
Salt and pepper to taste
Directions
-
1.
In a shallow dish, combine yogurt, lemon juice, garlic, cumin and coriander. Add pork and turn to coat; cover and refrigerate 6 hours or overnight.
-
2.
Alternate pork, onions, tomatoes and peppers on 8 metal or soaked wooden skewers. Sprinkle with salt and pepper. Grill, covered, over medium heat until meat juices run clear, 15-20 minutes, turning occasionally.
Nutrition Facts
1 kabob: 190 calories, 5g fat (2g saturated fat), 67mg cholesterol, 63mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.
© 2024 RDA Enthusiast Brands, LLC