Directions:
- In a large bowl, combine the first seven ingredients and mix well.
- Set aside 1/2 cup for basting; cover and refrigerate.
- Pour remaining marinade into a large resealable plastic bag or shallow container.
- Add pork and turn to coat.
- Seal or cover and refrigerate for 2-3 hours, turning occasionally.
- Drain and discard the marinade.
- On metal or soaked wooden skewers, alternate pork and green peppers.
- Grill, uncovered, over medium heat for 6 minutes, turning once.
- Baste with reserved marinade.
- Grill 8-10 minutes longer or until meat juices run clear, turning and basting frequently.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.29 Kcal (650 kJ) | ||
| Calories from fat | 77.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 13% | |
|---|---|---|---|
| Sodium | 2069.91mg | 86% | |
| Potassium | 337.33mg | 7% | |
| Total Carbs | 14.33g | 5% | |
| Sugars | 7.4g | 30% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 8.49g | 17% | |
| Vitamin C | 53.6mg | 89% | |
| Iron | 1.1mg | 6% | |
| Calcium | 29.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 116.07 Kcal (486 kJ) | ||
| Calories from fat | 58.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.46g | 13% | |
|---|---|---|---|
| Sodium | 1547.2mg | 86% | |
| Potassium | 252.14mg | 7% | |
| Total Carbs | 10.71g | 5% | |
| Sugars | 5.53g | 30% | |
| Dietary Fiber | 1.91g | 10% | |
| Protein | 6.35g | 17% | |
| Vitamin C | 40.1mg | 89% | |
| Iron | 0.8mg | 6% | |
| Calcium | 21.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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