Pork and Pepper Kebabs
Serve with a rice pilaf.

Serves 4 - 2 kebabs each

4 teaspoons olive oil
1 tablespoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, crushed
1 pound pork tenderloin, trimmed and cut into 1-inch cubes
16 (1-inch) pieces red bell pepper
16 (1-inch) pieces yellow bell pepper
Cooking spray

Prepare grill to medium-high heat.

Combine olive oil, grated lemon rind, salt, pepper, and crushed garlic in a large bowl, stirring well. Add pork; marinate at roomtemperature 15 minutes, tossing occasionally.

Thread pork and bell peppers alternately onto each of 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill10 minutes or until pork is done, turning occasionally.

Per Serving (2 kebabs): 196 Calories; 8g Fat (39.5% calories from fat); 2g Saturated Fat; 24g Protein; 5g Carbohydrate; 1g DietaryFiber; 74mg Cholesterol; 325mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.


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