Grilled Greek Pork Kabobs

  • Prep 15 min
  • Total 30 min
  • Servings 4

Ingredients

  • 1/2 cup Greek vinaigrette dressing
  • 1 tablespoon chopped fresh parsley
  • 1 pound pork boneless loin, cut into 1-inch cubes
  • 1 red onion, cut into 8 wedges
  • 1 large red or green bell pepper, cut into 8 pieces

Steps

  • 1
    Heat coals or gas grill for direct heat. Mix dressing and parsley in large bowl; stir in pork, onion and bell pepper. Thread pork, onion and bell pepper alternately on each of four 15-inch metal skewers, leaving 1/4-inch space between each piece. Reserve remaining dressing in bowl.
  • 2
    Cover and grill kabobs 4 to 6 inches from medium heat 10 to 15 minutes, turning kabobs 2 or 3 times and brushing with dressing during last 5 minutes of grilling, until pork is no longer pink in center. Discard any remaining dressing.

  • You can substitute 8 marinated sweet cherry peppers for the bell pepper. Look for them in the deli or the condiments aisle, next to the olives.
  • Skewers with flat (rather than round) sides hold ingredients more securely and keep pieces in place when you turn the kabobs.
  • For added Greek flair, serve these kabobs with cooked new potatoes tossed with butter and chopped fresh parsley, plus a salad of sliced cucumbers and crumbled feta cheese drizzled in an herb vinaigrette.

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
280mg
12%
Potassium
460mg
13%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
5%
Sugars
7g
Protein
26g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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