Recipe - Marinated Pork-And-Vegetable Kabobs

12 small Unpeeled round red potatoes,
(1 pound)
12 lg Fresh mushrooms, (10 ounces)
1 pound Pork tenderloin
16 sl Zucchini, (1/2inch) (9
ounces)
1 lg Green bell pepper, (10
ounces) cut into 241inch
pieces
1 lg Red bell pepper, (10 ounces)
cut into 241inch pieces
One half cup Lowsodium chicken broth
2 tablespoon Lemon juice
1 tablespoon Olive oil
1 tablespoon Chopped fresh oregano
1 tablespoon Chopped fresh thyme
One half teaspoon Salt
One half teaspoon Pepper
3 Cloves garlic, crushed
Vegetable cooking spray

Place potatoes in a saucepan, and add water to cover. Bring to a boil, and
cook 15 minutes or until tender; drain. Pour cold water over potatoes;
drain and cut potatoes in half, and set aside.

Discard mushroom stems, and halve mushroom caps lengthwise; set aside.

Trim fat from pork, and cut pork into 16 (11/2inch) cubes.

Combine pork, potatoes, mushrooms, zucchini, and bell peppers in a large
ziptop heavyduty plastic bag. Add chicken broth and next 7 ingredients;
seal bag, and marinate in refrigerator for 2 hours, turning bag
occasionally.

Remove pork and vegetables from bag, reserving marinade. Thread 3 potato
halves, 3 mushroom halves, 2 pork cubes, 2 zucchini slices, 3 green bell
pepper pieces, and 3 red bell pepper pieces alternately onto each of 8
(12inch) skewers.

Coat grill rack with cooking spray, and place rack on grill over mediumhot
coals. Place kabobs on grill rack, and cook 6 minutes on each side or until
pork is done, basting occasionally with thereserved marinade. Yield: 4
servings (serving size: 2 skewers).

Per serving: 467 Calories; 9g Fat (16% calories from fat); 38g Protein; 66g
Carbohydrate; 74mg Cholesterol; 421mg Sodium

Recipe by: Cooking Light, July/Aug 1993, page 128

Posted to MCRecipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.