Marinated pork kabobs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | smalls | Potatoes; red, unpeeled |
| 1 | pounds | Pork tenderloin |
| 12 | larges | Mushrooms; fresh, cut in half lengthwise |
| 16 | slices | Zucchini; 1/2 in slices |
| 2 | larges | Bell peppers; red or green, cut into 24 1 inch pieces |
| ½ | cup | Chicken broth; low sodium |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Oregano; dried, whole |
| 1 | teaspoon | Thyme; dried, whole |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper; black |
| 3 | cloves | Garlic; crushed |
| Vegetable cooking spray | ||
| 305 Calories | ||
| 29.8g Protein | ||
| 28.6g Carbohydrates | ||
| 8.6g Fat | ||
| 79mg Cholesterol | ||
| 374mg Sodium | ||
Directions
NUTRIENTS PER SERVING
Cook potatoes in boiling water to cover for 15 minutes or until tender; drain. Rinse with cold water; cut potatoes in half and set aside. Trim fat from pork and cut into 16 (1½ inch) cubes. Combine potatoes, pork, mushrooms and next 10 ingredients in a large zip top heavy duty plastic bag. Seal bag and marinate in refrigerator for 2 hours, turning bag occasionally. Remove pork and vegetables from bag, reserving marinade. Divide pork and vegetables evenly among 8 (12 inch) skewers. Grill kabobs on a rack coated with cooking spray over medium hot coals for 6 minutes on each side or until pork is done, basting with reserved marinade only last half of cooking process.
Source: Safeway's Nutrition Awareness Program, from Cooking Light Magazine Submitted By DAVID KNIGHT On 05-22-95