Directions:
- In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours.
- Drain and discard marinade. On four metal or soaked wooden skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear. Yield: 4 servings (1 cup marinade).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.26 Kcal (951 kJ) | ||
| Calories from fat | 81.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.09g | 14% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 2072.18mg | 86% | |
| Potassium | 644.79mg | 14% | |
| Total Carbs | 7.34g | 2% | |
| Sugars | 4.16g | 17% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 28.35g | 57% | |
| Vitamin C | 56.9mg | 95% | |
| Iron | 1.9mg | 11% | |
| Calcium | 22.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 100.7 Kcal (422 kJ) | ||
| Calories from fat | 36.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.03g | 14% | |
|---|---|---|---|
| Cholesterol | 32.65mg | 25% | |
| Sodium | 918.19mg | 86% | |
| Potassium | 285.71mg | 14% | |
| Total Carbs | 3.25g | 2% | |
| Sugars | 1.84g | 17% | |
| Dietary Fiber | 0.55g | 5% | |
| Protein | 12.56g | 57% | |
| Vitamin C | 25.2mg | 95% | |
| Iron | 0.9mg | 11% | |
| Calcium | 9.9mg | 2% | |
* 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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