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Pork and Plum Kabobs
Grill Time 12 to 14 minutes
Prep Time 10 minutes
YIELD Makes 4 servings
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Plums are a natural source of potassium. They add sweetness and flavor to the lean pork in this light summertime entrée.
INGREDIENTS
| 3/4 | pound boneless pork loin chops (1 inch thick), trimmed of fat and cut into 1-inch pieces |
| 1‑1/2 | teaspoons ground cumin |
| 1/2 | teaspoon ground cinnamon |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon garlic powder |
| 1/4 | teaspoon ground red pepper |
| 1/4 | cup red raspberry fruit spread |
| 1/4 | cup sliced green onions |
| 1 | tablespoon orange juice |
| 3 | plums, pitted and cut into wedges |
PREPARATION:
- Place pork in large resealable food storage bag. Combine cumin, cinnamon, salt, garlic powder and red pepper in small bowl. Sprinkle over meat in bag. Shake to coat meat with spices.
- Prepare grill for direct grilling. Combine raspberry spread, green onions and orange juice in small bowl; set aside.
- Alternately thread pork and plum wedges onto 8 skewers.* Grill kabobs directly over medium heat 12 to 14 minutes or until meat is barely pink in center, turning once during grilling. Brush frequently with raspberry mixture during last 5 minutes of grilling.
*If using wooden skewers, soak in water 20 minutes before using to prevent burning.
| Serving Size: | 2 kabobs |
| Fiber | 1 g |
| Carbohydrate | 17 g |
| Cholesterol | 53 mg |
| Saturated Fat | 2 g |
| Total Fat | 5 g |
| Calories from Fat | 23 % |
| Calories | 191 |
| Protein | 19 g |
| Sodium | 183 mg |
| Fruit | 1 |
| Meat | 2-1/2 |
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