Marinated Pork Kabobs

50 minutes Prep: 15 minutes Cook: 35 minutes

631 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

2	cups	yogurt, plain
2	tablespoons	lemon juice
4	cloves	garlic	minced
1/2	teaspoon	cumin	ground
1/4	teaspoon	coriander	ground
2	pounds	pork tenderloin	cut into 1 "
8	small	white onion	halved
8	each	cherry tomatoes
1	medium	sweet red bell pepper	1 1/2 pieces
1	medium	green bell pepper	1 1/2 pieces

Directions

In a medium glass bowl, combine yogurt, lemon juice, garlic, cumin and coriander; mix well.

Add pork; cover and refrigerate for 6 hours or overnight.

Alternate pork, onions, tomatoes and peppers on eight skewers.

Grill over medium coals for about 30-35 minutes or until meat reaches desired doneness.

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Nutrition Facts

Serving Size 1334g

Amount per Serving

Calories 631 19% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 5.0g	27%
Trans Fat 0.0g
Cholesterol 163mg	54%
Sodium 239mg	10%
Total Carbohydrate 72.0g	24%
Dietary Fiber 10.0g	41%
Sugars 48.0g
Protein 61.0g	121%

Vitamin A	65%		Vitamin C	223%
Calcium	34%		Iron	32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Pate a la Rapure

I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.

Reviewed by Mitch61