Make these quick and easy, spicy Italian
kabobs to kick-off your tailgate. Great for a game day appetizer
- 2 pounds boneless pork chops, cut into
1 cup fat-free Italian salad dressing
2 tablespoons dried red pepper flakes
1 tablespoon fennel seed
1 large red bell pepper, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
24 (6-inch) wooden skewers (soak in water for 30 minutes before
- Place pork cubes in resealable plastic
bag; add salad dressing, red pepper flakes and fennel seed. Seal
bag; refrigerate for at least 1 hour to overnight to marinate
- When ready to cook, thread pork, peppers
and onion on skewers. Discard marinade.
- Place kabobs on greased broiler pan and
broil 5 inches from heat, or grill over medium-hot coals, for
about 5 minutes per side.
Makes 24 servings.
Tailgate Tip: If tailgating at the stadium,
thread pork and vegetables on skewers at home, and store in plastic
containers in a portable cooler until ready to grill.
Nutrition Facts: Calories 70 calories Protein
9 grams Fat 2 grams Sodium 135 milligrams Cholesterol 25 milligrams
Saturated Fat 0 grams Carbohydrates 2 grams
Recipe and photograph provided courtesy
of Pork: The Other White Meat.