Serve with Herbed Pearl Couscous and Blue Cheese Coleslaw (see recipe links below).
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2003
Ingredients
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
- Folate 8.0
- Calcium 3.0
- Vitamin A 14.0
- Vitamin C 123.0
