Pork and Pepper Kabobs

By The Canadian Living Test Kitchen

97 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	195195 cal
pro	21 g21g pro
total fat	8 g8g total fat
sat. fat	2 g2g sat. fat
carb	8 g8g carb
fibre	2 g2g fibre
chol	56 mg56mg chol
sodium	486 mg486mg sodium
% RDI:	-
calcium	33 calcium
iron	99 iron
vit A	1414 vit A
vit C	123123 vit C
folate	88 folate

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

Ingredients

1 lb loin of pork 1 1lb lbloin of pork
1 sweet red pepper 1 1sweet red peppersweet red peppers
1 green pepper 1 1green pepper
1/4 cup chili sauce 1/4 1/4cup cupchili sauce
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

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.

Additional information : Serve with: Herbed Pearl Couscous and Blue Cheese Coleslaw.

Source : Canadian Living Magazine: September 2003

Keywords : Main Course; Dinner; Grill/Barbecue; Pork; Red pepper; Green pepper;

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