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Thai-Style Pork Kabobs
Yield: Makes 4 servings
Wooden skewers may be substituted for metal skewers. Soak them in cold water for 20 minutes to prevent them from burning during grilling.
Ingredients:
1/3
cup reduced-sodium soy sauce
2
tablespoons fresh lime juice
2
tablespoons water
2
teaspoons hot chili oil*
2
cloves garlic, minced
1
teaspoon minced fresh ginger
12
ounces well-trimmed pork tenderloin
1
red or yellow bell pepper, cut into 1/2-inch pieces
1
red or sweet onion, cut into 1/2-inch chunks
2
cups hot cooked rice
Preparation:
1.
Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl. Reserve 1/3 cup mixture for dipping sauce; set aside.
2.
Cut pork tenderloin lengthwise in half; cut crosswise into 4-inch-thick slices. Cut slices into 1/2-inch strips. Add to bowl with soy sauce mixture; toss to coat. Cover; refrigerate at least 30 minutes or up to 2 hours, turning once.
3.
To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct cooking.
4.
Remove pork from marinade; discard marinade. Alternately weave pork strips and thread bell pepper and onion chunks onto eight 8- to 10-inch metal skewers.
5.
Grill, covered, over medium-hot coals 6 to 8 minutes or until pork is barely pink in center, turning halfway through grilling time. Serve with rice and reserved dipping sauce.
Nutritional Information:
| Serving Size: 2 kabobs with 1/2 cup rice and about 1 tablespoon plus 1 teaspoon dipping sauce | |
| Sodium | 271 mg |
| Protein | 22 g |
| Fiber | 2 g |
| Carbohydrate | 30 g |
| Cholesterol | 49 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 16 % |
| Calories | 248 |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 1-1/2 |
| Meat | 2 |
This recipe appears in:
Thai
