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Tuscan Pork Kebabs

Tuscan Pork Kebabs
Photo: Becky Luigart-Stayner; Styling: Melanie Clark

4 servings (serving size: 2 kebabs)

Coming in at under 200 calories per serving, these colorful grilled pork kebabs are perfect for a light picnic on the patio.


  • 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

Nutrition 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

How to Make It

  1. Prepare grill to medium-high heat.

    Slicing and Chopping Pepper
  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.

  4. 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.