• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Marinated Pork-And-Vegetable Kabobs

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 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


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

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

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