Hot Mustard Pork Kabobs
Hot Mustard Pork Kabobs
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 199 |
| pro | 22 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 0 g |
| chol | 60 mg |
| sodium | 247 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 7 |
| vit C | 2 |
| folate | 1 |
Serve with Corn on the Cob and Pepper Rice (see recipe links below).
Ingredients
Preparation
With knife, trim visible fat from pork. Cut pork into 1-inch (2.5 cm) thick slices; cut into 1-inch (2.5 cm) cubes.
In large bowl, whisk together mustard, honey, oil, garlic, ginger, salt and pepper; add pork cubes and toss to coat. Let stand for 10 minutes. Thread onto 4 soaked wooden skewers, leaving 1/8 inch (3 mm) between cubes.
Place kabobs on greased grill over medium-high heat or under broiler. Brush with marinade; discard any remaining marinade. Close lid and grill, turning once, until just a hint of pink remains inside, about 12 minutes.
More kabob recipes:
- Oregano Pork Kabobs
- Thai Pork Kabobs
- Philippine Pork Kabobs
- Curry Lime Pork Kabobs
- Hot Mustard Pork Kabobs
Serve with: Corn on the Cob and Pepper Rice
Source : Canadian Living Magazine: August 2004
- Keywords : Dinner; Main Course; Grill/Barbecue; Marinating; Pork; Mustard; Dijon mustard; Honey; Garlic;
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