| 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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