Free Recipe Marinated Pork-And-Vegetable Kabobs

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Marinated Pork-And-Vegetable Kabobs Recipe

12 sm Unpeeled round red potatoes,
-(1 pound)
12 lg Fresh mushrooms, (10 ounces)
1 lb Pork tenderloin
16 sl Zucchini, (1/2-inch) (9
-ounces)
1 lg Green bell pepper, (10
-ounces) cut into 24-1-inch
-pieces
1 lg Red bell pepper, (10 ounces)
-cut into 24-1-inch pieces
1/2 c Low-sodium chicken broth
2 tb Lemon juice
1 tb Olive oil
1 tb Chopped fresh oregano
1 tb Chopped fresh thyme
1/2 ts Salt
1/2 ts Pepper
3 Cloves garlic, crushed
Vegetable cooking spray

Marinated Pork-And-Vegetable Kabobs Preparation

Place potatoes in a saucepan, and add water to cover. Bring to a boil, and cook 15 minutes or until tender; drain. Pour cold water over potatoes; drain and cut potatoes in half, and set aside. Discard mushroom stems, and halve mushroom caps lengthwise; set aside. Trim fat from pork, and cut pork into 16 (1-1/2-inch) cubes. Combine pork, potatoes, mushrooms, zucchini, and bell peppers in a large zip-top heavy-duty plastic bag. Add chicken broth and next 7 ingredients; seal bag, and marinate in refrigerator for 2 hours, turning bag occasionally. Remove pork and vegetables from bag, reserving marinade. Thread 3 potato halves, 3 mushroom halves, 2 pork cubes, 2 zucchini slices, 3 green bell pepper pieces, and 3 red bell pepper pieces alternately onto each of 8 (12-inch) skewers. Coat grill rack with cooking spray, and place rack on grill over medium-hot coals. Place kabobs on grill rack, and cook 6 minutes on each side or until pork is done, basting occasionally with thereserved marinade. Yield: 4 servings (serving size: 2 skewers). Per serving: 467 Calories; 9g Fat (16% calories from fat); 38g Protein; 66g Carbohydrate; 74mg Cholesterol; 421mg Sodium Recipe by: Cooking Light, July/Aug 1993, page 128 Posted to MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.

Cooking Temperature:

Recipe Serves: 4

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