Tuscan Pork Kebabs

Tuscan Pork Kebabs Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie Clark
Coming in at under 200 calories per serving, these colorful grilled pork kebabs are perfect for a light picnic on the patio.

Yield:

4 servings (serving size: 2 kebabs)

Recipe from

Cooking Light

Nutritional Information

Calories 198
Fat 8.8 g
Satfat 2.1 g
Monofat 4.9 g
Polyfat 0.9 g
Protein 24.7 g
Carbohydrate 4.5 g
Fiber 1.5 g
Cholesterol 67 mg
Iron 1.6 mg
Sodium 346 mg
Calcium 15 mg

Ingredients

4 teaspoons olive oil
1 tablespoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, crushed
1 pound pork tenderloin, trimmed and cut into 1-inch cubes
16 (1-inch) pieces red bell pepper
16 (1-inch) pieces yellow bell pepper
Cooking spray

Preparation

1. Prepare grill to medium-high heat.

2. Combine olive oil, grated lemon rind, salt, pepper, and crushed garlic in a large bowl, stirring well. Add pork; marinate at room temperature 15 minutes, tossing occasionally.

3. Thread pork and bell peppers alternately onto each of 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 10 minutes or until pork is done, turning occasionally.

Sautéed chard: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add 8 cups chopped stemmed Swiss chard, 1 tablespoon minced garlic, and 1/8 teaspoon salt; sauté for 5 minutes or until chard wilts.

Note:

August 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note