Yield: 4 Servings
|12 smalls||Unpeeled round red potatoes, (1 pound)|
|12 larges||Fresh mushrooms, (10 ounces)|
|1 pounds||Pork tenderloin|
|16 slices||Zucchini, (1/2-inch) (9 ounces)|
|1 large||Green bell pepper, (10 ounces) cut into 24-1-inch pieces|
|1 large||Red bell pepper, (10 ounces) cut into 24-1-inch pieces|
|½ cup||Low-sodium chicken broth|
|2 tablespoons||Lemon juice|
|1 tablespoon||Olive oil|
|1 tablespoon||Chopped fresh oregano|
|1 tablespoon||Chopped fresh thyme|
|3||Cloves garlic, crushed|
|Vegetable cooking spray|
Place potatoes in a saucepan, and add water to cover. Bring to a boil, and cook 15 minutes or until tender; drain. Pour cold water over potatoes; drain and cut potatoes in half, and set aside.
Discard mushroom stems, and halve mushroom caps lengthwise; set aside.
Trim fat from pork, and cut pork into 16 (1-½-inch) cubes.
Combine pork, potatoes, mushrooms, zucchini, and bell peppers in a large zip-top heavy-duty plastic bag. Add chicken broth and next 7 ingredients; seal bag, and marinate in refrigerator for 2 hours, turning bag occasionally.
Remove pork and vegetables from bag, reserving marinade. Thread 3 potato halves, 3 mushroom halves, 2 pork cubes, 2 zucchini slices, 3 green bell pepper pieces, and 3 red bell pepper pieces alternately onto each of 8 (12-inch) skewers.
Coat grill rack with cooking spray, and place rack on grill over medium-hot coals. Place kabobs on grill rack, and cook 6 minutes on each side or until pork is done, basting occasionally with thereserved marinade. Yield: 4 servings (serving size: 2 skewers).
Per serving: 467 Calories; 9g Fat (16% calories from fat); 38g Protein; 66g Carbohydrate; 74mg Cholesterol; 421mg Sodium Recipe by: Cooking Light, July/Aug 1993, page 128 Posted to MC-Recipe Digest V1 #429 by igor@... on Jan 28, 1997.