Pork and Pepper Kabobs

Pork and Pepper Kabobs Author: Canadian Living Credits: Pork and Pepper Kabobs

Serve with Herbed Pearl Couscous and Blue Cheese Coleslaw (see recipe links below).

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2003

Ingredients

  • 1 lb loin of pork
  • 1 sweet red pepper
  • 1 green pepper
  • 1/4 cup chili sauce
  • 1 tablespoon vegetable oil
  • 1 clove garlic minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Cut pork into 1-inch (2.5 cm) cubes. Cut red and green peppers into 1-inch (2.5 cm) pieces. Alternately thread pork and peppers onto 4 metal skewers.

In small bowl, combine chili sauce, oil, garlic, thyme, salt and pepper; brush onto kabobs.

Place kabobs on greased grill over medium-high heat; close lid and grill, turning once, until peppers are tender-crisp and just a hint of pink remains inside pork, about 10 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 486 mg
  • Protein 21 g
  • Calories 195.0
  • Total fat 8 g
  • Cholesterol 56 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 123.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pork and Pepper Kabobs

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