Pork and Sweet Pepper Kebabs

Pork and Sweet Pepper Kebabs Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
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.


Serves 4 (serving size: 1 pork skewer and 1 pepper skewer)
Total time: 1 Hour, 23 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 23 Minutes
Total: 1 Hour, 23 Minutes

Nutritional Information

Calories 175
Fat 3 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 0.5 g
Protein 25.5 g
Carbohydrate 10.3 g
Fiber 2.4 g
Cholesterol 74 mg
Iron 1.9 mg
Sodium 408 mg
Calcium 19 mg


1/4 cup lower-sodium soy sauce
1 tablespoon fresh lemon juice
1 tablespoon ketchup
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes
1/4 teaspoon kosher salt
16 mini bell peppers
Cooking spray


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

2. Preheat grill to medium-high heat.

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.


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.