Marinated Pork-and-vegetable Kabobs

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Meats	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.

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