| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
4 |
Servings |
INGREDIENTS
| 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 |
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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