Tuscan Pork KebabsColorful and easy to grill, these kebabs come together in a snap. Serve them over a bowl of sautéed fresh greens, like chard or spinach, for a filling and healthy meal. Don’t have a grill? Use your broiler instead.
Total fat 8.8g
Sat fat 2.1g
Mono fat 4.9g
Poly fat 0.9g
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4 teaspoons olive oil
1 tablespoon grated lemon rind
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 garlic cloves, crushed
1 pound pork tenderloin, trimmed and cut into 1-inch cubes
16 (1-inch cubes) pieces red bell pepper
16 (1-inch cubes) pieces yellow bell pepper
8 (8-inch) skewers
1. Heat grill to medium-high heat.
2. Combine olive oil, lemon rind, salt, pepper, and crushed garlic in a large bowl. Add pork and coat well. Marinate at room temperature for 15 minutes, tossing occasionally.
3. Alternate threading pork chunks and bell peppers onto each skewer.
4. Place skewers on a grill rack coated with cooking spray. Grill 10 minutes or until pork is done, turning occasionally.
Serves 4, 2 kebabs each
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