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.
Mediterranean
Pork Kabobs
- 1 pound boneless pork
loin (or 4 boneless pork chops)
- 1 jar (6 ounces) 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.
Serves 4.
*If using bamboo skewers,
soak in water for one hour before using.
Nutrition Facts
Calories 212 calories
Protein 25 grams
Fat 9 grams
Sodium 286 milligrams
Cholesterol 66 milligrams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
