 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
These colorful kabobs from our Test Kitchen feature tender pork and fresh veggies in a sweet and spicy marinade. Ingredients:
1/4 cup hoisin sauce |
2 tablespoons lime juice |
1 tablespoon canola oil |
1 tablespoon honey |
2 teaspoons minced fresh cilantro |
1/2 teaspoon red wine vinegar |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon grated lime peel |
1/8 teaspoon salt |
1/2 pound pork tenderloin, cut into 1-inch cubes |
1 small yellow summer squash, cut into 1/2-inch slices |
1/2 medium green pepper, cut into 1-inch pieces |
1/2 sweet onion, cut into 4 wedges |
Directions:
1. In a small bowl, combine the first nine ingredients. Divide marinade between two large resealable plastic bags. Add pork to one bag and vegetables to the other; seal bags and turn to coat. Refrigerate for 2 hours.
2. Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread pork, squash, green pepper and onion. Grill, covered, over medium heat or broil 4-6 in. from the heat for 5-8 minutes on each side or until pork juices run clear. Yield: 2 servings.
|
|