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Pork & Veggie Kabobs

Pork & Veggie Kabobs

Nutrition Facts
  • cal. (kcal) 367
Pork & Veggie Kabobs
  • Makes: 4 servings
  • Prep: 15 mins
  • Grill: 10 mins
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Ingredients

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  • 4 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 lemon, zest and juice
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 pounds thick-cut boneless pork chops (about 3/4 pound). 3/4 to 1 inch thick, cut into 1-inch pieces
  • 2 medium zucchini, cut into 1/2-inch slices
  • 2 medium summer squash, cut into 1/2-inch slices
  • 12 cherry tomatoes

Directions

  1. In a small bowl, whisk oil, garlic and lemon zest and juice. Stir in parsley, rosemary, thyme, sugar, 1/2 teaspoon of the salt and all the pepper.
  2. Place pork in a large resealable food-storage bag and spoon in 4 tablespoons of the herb-oil mixture. Place zucchini, squash and tomatoes in another large resealable bag; pour the rest of the herb-oil mixture into it. Seal both bags and shake to coat ingredients. Refrigerate for 1 hour, turning after 30 minutes.
  3. Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals.
  4. Thread metal skewers separately with pork, zucchini, squash and tomatoes. Grill zucchini and squash about 5 minutes per side, pork about 3 minutes per side or until internal temperature reads 155 degree F on an instant-read thermometer. Grill tomatoes about 3 minutes per side.
  5. To serve, sprinkle kabobs with remaining 1/4 teaspoon salt.

Nutrition Information for Pork & Veggie Kabobs

Servings Per Recipe: 4
PER SERVING: 367 cal., 21 g total fat (4 g sat. fat), 98 mg chol., 507 mg sodium, 9 g carb. (2 g fiber), 36 g pro.

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