Serve with Corn on the Cob and Pepper Rice (see recipe links below).
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2004
Ingredients
Method
With knife, trim visible fat from pork. Cut pork into 1-inch (2.5 cm) thick slices; cut into 1-inch (2.5 cm) cubes.
In large bowl, whisk together mustard, honey, oil, garlic, ginger, salt and pepper; add pork cubes and toss to coat. Let stand for 10 minutes. Thread onto 4 soaked wooden skewers, leaving 1/8 inch (3 mm) between cubes.
Place kabobs on greased grill over medium-high heat or under broiler. Brush with marinade; discard any remaining marinade. Close lid and grill, turning once, until just a hint of pink remains inside, about 12 minutes.
More kabob recipes:
- Oregano Pork Kabobs
- Thai Pork Kabobs
- Philippine Pork Kabobs
- Curry Lime Pork Kabobs
- Hot Mustard Pork Kabobs
Serve with: Corn on the Cob and Pepper Rice
Nutritional facts <b>Per serving:</b> about
- Sodium 247 mg
- Protein 22 g
- Calories 199.0
- Total fat 8 g
- Cholesterol 60 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
%RDI
- Iron 7.0
- Folate 1.0
- Calcium 3.0
- Vitamin C 2.0
