Moroccan Pork Kebabs
Serve with a Green Salad

Serves 4

• 1/4 cup orange juice
• 1 tablespoon tomato paste
• 1 clove garlic, finely chopped
• 1 tablespoon ground cumin
• 1/8 teaspoon ground cinnamon
• 4 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 1/2 pounds boneless pork loin, cut into 1 1/2-inch chunks
• 1 small eggplant, unpeeled, cut into 1-inch chunks
• 1 small red onion, cut into 8 wedges
• Wooden skewers, soaked in water for 30 minutes

Heat toaster oven to 425° F.

In a large bowl, whisk together the orange juice, tomato paste, garlic, cumin, cinnamon, 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Add the pork and toss. Cover and refrigerate for at least 30 minutes and up to 8 hours.

Meanwhile, in a bowl, combine the eggplant, onion, and the remaining oil, salt, and pepper. Place the vegetables on skewers, alternating eggplant and onion.

Transfer the skewers to a foil-lined toaster-oven baking tray. Bake for 20 minutes. Turn the vegetables.

Place the pork on skewers and add them to the tray. Bake until the vegetables are tender and the pork is cooked through, turning the pork and vegetables once, about 25 minutes.

Serve with a tzatziki garnished with mint if desired.

Per Serving: 208 Calories; 6g Fat (27.9% calories from fat); 2g Saturated Fat; 24g Protein; 14g Carbohydrate; 4g Dietary Fiber; 53mg Cholesterol; 5724mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat.

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