Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
23 Mins
Total Time
1 Hour 23 Mins
Yield
Serves 4 (serving size: 1 pork skewer and 1 pepper skewer)

Substitute 1-inch red or yellow bell pepper squares if you can't find the mini bells. Wooden skewers need to soak at least 30 minutes before they go on the grill, so plan ahead, if using them. Serve with pancit: 1 1/2 cups thin rehydrated rice noodles, stir-fried in dark sesame oil with 1 cup thinly sliced cabbage and 1/3 cup shredded carrot. Top noodles with 2 sliced green onions.

How to Make It

Step 1

Place first 7 ingredients in a large zip-top bag, stirring well. Add pork; seal bag. Refrigerate 1 hour, turning after 30 minutes.

Step 2

Preheat grill to medium-high heat.

Step 3

Remove pork from bag, and discard marinade. Thread pork evenly onto 4 (6-inch) skewers; sprinkle evenly with salt. Thread 4 mini bell peppers onto each of 4 (6-inch) skewers. Arrange skewers in a single layer on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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