VERY tasty! This is a perfect weeknight dinner - not too involved and delicious. I had some Israeli couscous so I prepared that as a side, along with some marinated grape tomatoes. Absolutely perfect - so perfect in fact, we had no leftovers.
Pork and Sweet Pepper Kebabs
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.
More From Cooking Light
Total: 1 Hour, 23 Minutes
- Calories: 175
- Fat: 3g
- Saturated fat: 0.8g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.5g
- Protein: 25.5g
- Carbohydrate: 10.3g
- Fiber: 2.4g
- Cholesterol: 74mg
- Iron: 1.9mg
- Sodium: 408mg
- Calcium: 19mg
- 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.
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