Spring is coming and that means it is time to break out the BBQ grill! Kabobs are one of the fastest, most delicious and my personal favorite thing to grill. This recipe caught my eye because it has sweet potatoes on it in place of regular potatoes. Feel free to mix up the vegetables or types of meat to suit your tastes. Your possibilities are endless!
Pork and Sweet Potato Kabobs
Prep Time: 15 minutes
Makes 2 servings (2 kabobs each)
1/3 cup orange marmalade
1 tsp chopped fresh rosemary
1/4 tsp salt
1/2 pound sweet potatoes cut into 8 chunks
2 T water
1/2 pound pork tenderloin cut into 1 inch pieces
1 small zucchini cut into 8 slices
Heat gas or charcoal grill. In saucepan heat rosemary, marmalade and salt to boiling, stirring frequently. Remove from heat, set aside. In microwavable bowl, heat sweet potatoes and 1 tablespoon water, cover loosely with paper towel. Microwave on high 2 to 3 minutes, stirring once, just until potatoes are tender (don't overcook). Drain and rince with cold water. On each of four 10 or 12 inch skewers (if using wood skewers make sure to soak them in water for 10 minutes) carefully thread pork, sweet potatoe and zucchini alternately, leaving 1/4 inch space between each piece. Place kabobs on grill over medium heat. Cover grill and cook 8 to 10 minutes turning once and brushing with marmalade glaze during the last 3 minutes, until pork has no pink in the center.
Per serving (2 kabobs): 370 Calories and 4 1/2 grams of fat
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