Pork-Mango Kebabs with Chili Lime Glaze

Photo: Kate Sears; Syling: Lynn Miller

Pork-Mango Kebabs with Chili Lime Glaze are bursting with flavor. Put leftover kebabs over salad greens for an easy lunch the next day. Add crispy veggies to freshen up this dish.

Yield: Serves 8
Cost per Serving: $2.70
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Nutritional Information

Amount per serving
  • Calories: 180
  • Fat: 3g
  • Saturated fat: 1g
  • Protein: 19g
  • Carbohydrate: 20g
  • Fiber: 2g
  • Cholesterol: 55mg
  • Sodium: 351mg

Ingredients

  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • Finely grated zest of 1 lime
  • 3 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper
  • 2 pork tenderloins, about 12 oz. each, trimmed, cut into 1 1/2-inch pieces
  • 2 ripe but firm mangoes, peeled, pitted, cut into 1 1/2-inch cubes
  • 2 red bell peppers, stemmed, seeded, cut into 1 1/2-inch squares
  • Salt and pepper

Preparation

  1. 1. Make glaze: Combine honey, soy sauce, zest, lime juice, chili powder and crushed red pepper in a pan. Bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring, until slightly thickened, about 5 minutes. Let cool slightly.
  2. 2. Preheat a gas grill on high heat for 10 to 15 minutes with lid closed. Thread pork, mango and peppers, alternating, on 8 large metal skewers, leaving some space between pieces. Place on a baking sheet and season generously with salt and pepper. Brush with glaze. (Discard any leftover glaze.)
  3. 3. Oil grill. Place kebabs on grill, reduce heat to medium-high, close lid and grill for 6 minutes. Turn kebabs and grill until peppers are lightly charred and pork is cooked through, about 6 minutes longer.
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