Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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.
