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Pork and Vegetable Kebabs

Nutrition Facts

Serving Size½ of recipe
Calories 237
Total Fat 13 g
Saturated Fat4 g
Sodium 407 mg
Total Carbohydrate 9 g
Dietary Fiber2 g
Protein 23 g

Servings and Times    TOP

Servings2

Ingredients and Preparation    TOP

IngredientsMeasures
Olive oil2 tablespoons
White wine vinegar2 teaspoons
Juice of ½ lemon
Black pepper¼ teaspoon
Garlic clove, crushed1
Boneless pork loin, visible fat removed and sliced into 1-inch pieces½ pound
Cherry tomatoes4
Large mushrooms, cleaned and sliced in half2
Green pepper, sliced into 8 squares1
  1. Directions
  2. 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.
  3. Prepare grill.
  4. Remove pork from marinade, letting excess marinade run off. Thread pork and vegetables onto 2 metal skewers.
  5. 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
This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition. To send comments or feedback to our Editorial Team regarding the content please email us at healthlibrarysupport@ebscohost.com. Our Health Library Support team will respond to your email request within 2 business days.

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