Rating: 3.5 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Serve these glazed grilled pork skewers with a summer salad of nectarines, tomatoes, and mint. Brown rice pilaf completes the meal.

Joanne Weir
Recipe by Cooking Light September 2011

Gallery

Credit: Nina Choi

Recipe Summary test

hands-on:
27 mins
total:
57 mins
Yield:
Serves 8 (serving size: 2 kebabs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • Place preserves in a 2-cup glass measure. Microwave at HIGH 1 minute, stirring after 30 seconds. Stir in soy sauce, juice, and garlic. Place 3/4 cup apricot mixture in a large zip-top plastic bag; reserve remaining apricot mixture. Add pork to bag, and seal. Marinate at room temperature for 30 minutes. Remove pork from bag, and discard marinade. Thread pork evenly onto 16 (8-inch) skewers. Sprinkle pork evenly with salt and black pepper. Set aside 1/4 cup apricot mixture. Place pork on a grill rack coated with cooking spray; baste with half of remaining apricot mixture. Grill 3 1/2 minutes. Turn pork over; baste with other half of remaining apricot mixture. Grill 3 1/2 minutes or until desired degree of doneness. Remove pork from grill. Brush with reserved 1/4 cup apricot mixture.

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.

Nutrition Facts

233 calories; fat 2.9g; saturated fat 0.9g; mono fat 1g; poly fat 0.5g; protein 27g; carbohydrates 23.9g; fiber 0.1g; cholesterol 83mg; iron 1.4mg; sodium 422mg; calcium 9mg.
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