Try this Marinated Pork-And-Vegetable Kabobs recipe, or contribute your own.
Suggest a better descriptionPlace 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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Serving Size: 1 Serving (854g) | ||
Recipe Makes: 4 | ||
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Calories: 558 | ||
Calories from Fat: 55 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 169.8mg | 6 % | |
Potassium 3372.2mg | 89 % | |
Total Carbohydrate 92.7g | 27 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 80.9g | ||
Protein 36.3g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 558
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