Spicy Pork Kebabs
Pork tenderloin is great for grilling. It is flavorful, tender and has half the fat of pork chops.
From EatingWell: July/August 1995
Yield: 4 servings
Active Time: 35 minutes
Total Time: 2 hours (includes marinating time)
Ingredients
- 4 1/2 teaspoons canola oil, divided
- 1/4 cup chopped shallots, (2 large shallots)
- 1 tablespoon chili powder
- 1 clove garlic, finely chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper, (cayenne)
- 1/3 cup reduced-sodium chicken broth
- 1/4 cup lime juice
- 1 pork tenderloin, about 12 ounces, trimmed and cut into 1 1/2-inch chunks
- Salt & freshly ground pepper to taste
- 4 ears fresh corn, husked and cut into 2-inch lengths
- 2 red bell peppers, cut into 3/4-inch squares
- 4 corn tortillas
- 6 cups washed, dried and torn spinach leaves, (about 6 ounces)
Preparation
- Heat 1 1/2 teaspoons of the oil in a small skillet over medium-low heat. Add shallots, chili powder, garlic and cumin and cook, stirring, until fragrant, about 1 minute. Remove the pan from the heat and stir in ground red pepper, broth and lime juice. Let cool to room temperature.
- Combine pork and half of the shallot marinade in a shallow dish just large enough to hold the meat. Stir to coat. Cover with plastic wrap and refrigerate for 1 to 3 hours, stirring once or twice.
- Whisk the remaining 1 tablespoon oil into the remaining marinade and season with salt and pepper. Set aside to use as salad dressing.
- Preheat grill. Remove the pork from the marinade. (Discard the marinade.) Thread the pork, corn and bell peppers on 4 long or 8 short skewers, placing the vegetables at the ends and the pork in the center.
- Grill, turning once or twice, until the pork is browned and cooked through, 8 to 10 minutes. During the last few minutes of grilling, set tortillas at the edge of the grill and toast lightly, turning often with tongs.
- Toss spinach in a bowl with the reserved dressing. Transfer to a serving platter and arrange the skewers on top. Cut the toasted tortillas into quarters and use to garnish the edge of the platter.
Nutrition Per serving:
439 calories; 14 g fat (3 g sat, 3 g mono); 68 mg cholesterol; 47 g carbohydrates; 33 g protein; 12 g fiber; 213 mg sodium; 891 mg potassium.
Nutrition Bonus: Vitamin C (170% daily value), Vitamin A (137% dv), Selenium (62% dv), Folate (32% dv), Iron (26% dv), Potassium (25% dv), Magnesium (23% dv), Zinc (21% dv), Calcium (15% dv).
2 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 4 lean meat, 1 fat