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Suggest a better descriptionTrim fat from pork, and cut crosswise into 16 slices. Combine honey and next 4 ingredients in a shallow, nonmetal dish; add pork, turning to coat. Cover and marinate in refrigerator for 30 minutes. Remove pork from the marinade, reserving marinade. Thread 4 pork slices onto each of 4 (8-inch) skewers. Thread 4 fig halves lengthwise onto each of another 4 (8-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place pork skewers on rack, and cook 4 minutes, basting occasionally with reserved marinade. Turn pork skewers over, and place fig skewers, cut sides up, on rack; cook 4 minutes or until pork is done and figs are thoroughly heated, basting occasionally with reserved marinade. Yield: 4 servings (serving size: 1 pork skewer and 1 fig skewer). Per serving: 253 Calories; 5g Fat (16% calories from fat); 25g Protein; 30g Carbohydrate; 74mg Cholesterol; 152mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 131 Posted to MC-Recipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 168 | ||
Calories from Fat: 43 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 229.6mg | 8 % | |
Potassium 484.3mg | 13 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 5.8g | ||
Protein 23.9g | 34 % | |
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: 168
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