Mediterranean Pork Kabobs
Create the feel of the Mediterranean with these tasty kabobs. Serve with a green salad, couscous, an assortment of olives and Greek music in the background.
1 pound boneless pork loin (or 4 boneless pork chops)
1 (6-ounce) jar marinated artichoke hearts
1 sweet red bell pepper, seeded and cut into 1-inch squares
1 teaspoon hot pepper sauce
1 teaspoon oregano
2 tablespoons lemon juice
2 teaspoons ground black pepper
- Cut pork loin or chops into 1-inch cubes and place in a self-sealing bag.
- Drain artichoke hearts, reserving marinade; set artichoke hearts and bell pepper squares aside. Add reserved marinade with remaining ingredients to bag; mix well and seal bag. Let stand for 30 minutes, turning bag occasionally (or refrigerate overnight).
- Prepare medium-hot coals in covered grill.
- Skewer* pork, artichoke hearts and pepper squares; grill for 15 minutes, just until done and nicely browned.
Makes 4 servings.
*If using bamboo skewers, soak in water for one hour before using.
Nutritional Information Per Serving (1/4 of recipe): Calories 212 calories Protein 25 grams Fat 9 grams Sodium 286 milligrams Cholesterol 66 milligrams.
Recipe and photograph provided courtesy of National Pork Board.