Marinated Pork Kabobs

6 hours Prep: 15 minutes Cook: 35 minutes

315 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2	cups	yogurt, plain
2	tablespoons	lemon juice
4	each	garlic cloves	minced
1/2	teaspoon	cumin	ground
1/4	teaspoon	coriander	ground
2	pounds	pork tenderloin	cut into 1 inch pieces
8	small	white onion	halved
8	each	cherry tomatoes
1	medium	sweet red bell pepper	1 1/2 inch pieces
1	medium	green bell pepper	1 1/2 inch 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 667g

Amount per Serving

Calories 315 19% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 82mg	27%
Sodium 120mg	5%
Total Carbohydrate 36.0g	12%
Dietary Fiber 5.0g	21%
Sugars 24.0g
Protein 30.0g	61%

Vitamin A	32%		Vitamin C	112%
Calcium	17%		Iron	16%

* 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