Grilled Jerk-Marinated Pork Kebabs

A little low-sodium soy sauce perks up the marinade to flavor the meat. Sprinkling salt on the meat at the end of grilling helps balance the sweet and fiery spices in the Jerk seasoning and enlivens the grilled vegetables.

Yield:

4 servings (serving size: 2 kebabs)

Recipe from

Nutritional Information

Calories 189
Caloriesfromfat 20 %
Fat 4.3 g
Satfat 1.4 g
Monofat 1.8 g
Polyfat 0.6 g
Protein 25.4 g
Carbohydrate 12.5 g
Fiber 2.7 g
Cholesterol 74 mg
Iron 2.3 mg
Sodium 296 mg
Calcium 29 mg

Ingredients

2 tablespoons minced jalapeño pepper (about 1)
1 tablespoon apple cider vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 (1-pound) pork tenderloin, trimmed and cut into 1-inch cubes
2 cups cherry tomatoes
1 cup (1-inch) pineapple pieces
1 green bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1/2-inch pieces
Cooking spray
1/4 teaspoon kosher salt

Preparation

1. Combine jalapeño and next 8 ingredients (through pork) in a large zip-top plastic bag. Seal; marinate in refrigerator 1 1/2 hours, turning bag occasionally.

2. Prepare grill.

3. Remove pork from bag; discard marinade. Thread pork, tomatoes, pineapple, bell pepper, and onion alternately onto each of 8 (12-inch) wooden skewers. Place on a grill rack coated with cooking spray, and grill 10 minutes, turning once. Sprinkle with salt.

Note:

Jaime Harder,

October 2008