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Pork and Vegetable Kebabs
|Serving Size||½ of recipe|
|Total Fat||13 g|
|Saturated Fat||4 g|
|Total Carbohydrate||9 g|
|Dietary Fiber||2 g|
Ingredients and Preparation
|Olive oil||2 tablespoons|
|White wine vinegar||2 teaspoons|
|Juice of ½ lemon|
|Black pepper||¼ teaspoon|
|Garlic clove, crushed||1|
|Boneless pork loin, visible fat removed and sliced into 1-inch pieces||½ pound|
|Large mushrooms, cleaned and sliced in half||2|
|Green pepper, sliced into 8 squares||1|
- Mix olive oil, vinegar, lemon juice, black pepper, and garlic in small bowl, and pour into zip lock bag. Add pork and marinate in the refrigerator for a couple of hours.
- Prepare grill.
- Remove pork from marinade, letting excess marinade run off. Thread pork and vegetables onto 2 metal skewers.
- Grill until pork is cooked through and vegetables are lightly browned, turning frequently.
Exchanges 3 lean meats; 2 vegetables; ½ fat
Side Suggestions: Provencal Potato Salad Wash and scrub 4 small red potatoes. Place in a pot and fill with water. Cover and place over high heat. Once water starts boiling, reduce to low and simmer potatoes for 20-30 minutes, until soft when pricked with a fork. While potatoes are cooking, mix together 1 tablespoon white wine vinegar, 4 teaspoons olive oil, 2 teaspoons water, ¼ teaspoon salt, and freshly ground pepper to taste. When potatoes are cooked, let cool just slightly and then slice into smaller pieces. Pour sauce over potatoes while still warm. Mix in ¼ cup chopped chives and 1 cup baby spinach just before serving. Nutrition Info (for ½ of recipe): 335 calories; 55.5 g carbohydrate; 7 g protein; 10 g fat (1.5 g sat); 6.5 g fiber; 323 mg sodium Exchanges: 3.5 starches; 2 fats