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Grill: Pork & Veggie Kabobs - - w

Source of Recipe

Cooking for 2 - Test Kitchen
Pork & Veggie Kabobs - 2 - w
Plan ahead�needs to marinate for 2 hours
Serves: 2

1/4 c. hoisin sauce
2 T. lime juice
1 T. canola oil
1 T. honey
2 tsp minced fresh cilantro
1/2 tsp. red wine vinegar
1/2 tsp. crushed red pepper flakes
1/4 tsp. grated lime peel
1/8 tsp. salt

1/2 lb. pork tenderloin, cut into 1-inch cubes
1 small yellow summer squash, cut into 1/2-in. slices
1/2 medium green pepper, cut into 1-in. pieces
1/2 sweet onion, cut into 4 wedges

In a small bowl combine the first nine ingredients. Divided marinade between 2 large resealable plastic bags. Add pork to one bag and vegetables to the other; seal bags and turn to coat. Refrigerate for 2 hours.

Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread pork, squash, green pepper and onion. Grill covered, over medium heat for 5-8 minutes on each side or until pork juices run clear.

2 kabobs equal: 214 calories�6 gm fat (2 gm saturated)�63 mg cholesterol�158 mg sodium�16 gm carbohydrate�4 gm fiber�26 gm protein ++++ WWP: 4