Glazed Pork and Pepper Kabobs


YIELD Makes 4 servings


1 pound lean boneless pork loin, cut into 1-1/2-inch pieces
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
1/4 cup reduced-sodium soy sauce
3 cloves garlic, minced
1/4 cup sweet and sour sauce
1 tablespoon Chinese hot mustard


  1. Place pork and peppers in large resealable food storage bag. Combine soy sauce and garlic in cup; pour over meat and peppers. Seal bag; turn to coat. Marinate in refrigerator at least 30 minutes or up to 2 hours, turning once.
  2. Drain meat and peppers; discard marinade. Alternately thread meat and peppers onto 4 metal skewers.
  3. Combine sweet and sour sauce and hot mustard in small bowl; reserve half of sauce for dipping. Grill or broil kabobs 5 to 6 inches from heat 14 to 16 minutes or until pork is no longer pink, turning occasionally and brushing with remaining sauce mixture during last 5 minutes of cooking. Serve with reserved dipping sauce.
This recipe appears in: Asian
Serving Size: 1 kabob with 1-1/2 teaspoons dipping sauce
Sodium 656 mg
Protein 27 g
Fiber 2 g
Carbohydrate 15 g
Cholesterol 68 mg
Saturated Fat 2 g
Total Fat 7 g
Calories from Fat 26 %
Calories 230
Vegetable 3
Meat 3
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