Directions:
- In a small bowl, mix oil, minced onion, garlic and spices; reserve half of mixture for basting kabobs while cooking. Cut pork, peppers, onion and unpeeled orange into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread pork, vegetables and orange; brush with remaining curry mixture.
- Grill kabobs, covered, over medium heat 10-15 minutes or until vegetables and pork are tender, turning occasionally. Baste frequently with reserved curry mixture during the last 4 minutes of cooking. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 479.99 Kcal (2010 kJ) | ||
| Calories from fat | 280.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.16g | 48% | |
|---|---|---|---|
| Cholesterol | 110.54mg | 37% | |
| Sodium | 688.97mg | 29% | |
| Potassium | 900.27mg | 19% | |
| Total Carbs | 11.04g | 4% | |
| Sugars | 2.82g | 11% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 37.32g | 75% | |
| Vitamin C | 54.5mg | 91% | |
| Iron | 2.9mg | 16% | |
| Calcium | 44.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 179.52 Kcal (752 kJ) | ||
| Calories from fat | 104.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.65g | 48% | |
|---|---|---|---|
| Cholesterol | 41.34mg | 37% | |
| Sodium | 257.68mg | 29% | |
| Potassium | 336.71mg | 19% | |
| Total Carbs | 4.13g | 4% | |
| Sugars | 1.05g | 11% | |
| Dietary Fiber | 1.04g | 11% | |
| Protein | 13.96g | 75% | |
| Vitamin C | 20.4mg | 91% | |
| Iron | 1.1mg | 16% | |
| Calcium | 16.8mg | 4% | |
* 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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