See Also: Thai-Style Pork Kabobs(recipes)
Thai Pork Curry in the Burmese Style(recipes)
Greek-Style Beef Kabobs(recipes)
Barbecue Pork Kabobs(recipes)
Pork and Plum Kabobs(recipes)
Rosemary-Lemon Pork Kabobs(recipes)
Glazed Pork and Pepper Kabobs(recipes)
Tex-Mex Pork Kabobs with Chili Sour Cream Sauce(recipes)
Thai-style fishcakes(recipes)
Thai-Style Chicken Curry(recipes)

Thai-Style Pork Kabobs (recipes)


Thai-Style Pork Kabobs

Yield: Makes 4 servings

Wooden skewers may be substituted for metal skewers. Soak them in cold water for 20 minutes to prevent them from burning during grilling.





Ingredients:



1/3cup reduced-sodium soy sauce

2tablespoons fresh lime juice

2tablespoons water

2teaspoons hot chili oil*

2cloves garlic, minced

1teaspoon minced fresh ginger

12ounces well-trimmed pork tenderloin

1red or yellow bell pepper, cut into 1/2-inch pieces

1red or sweet onion, cut into 1/2-inch chunks

2cups hot cooked rice









Preparation:





1.Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl. Reserve 1/3 cup mixture for dipping sauce; set aside.2.Cut pork tenderloin lengthwise in half; cut crosswise into 4-inch-thick slices. Cut slices into 1/2-inch strips. Add to bowl with soy sauce mixture; toss to coat. Cover; refrigerate at least 30 minutes or up to 2 hours, turning once.3.To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct cooking.4.Remove pork from marinade; discard marinade. Alternately weave pork strips and thread bell pepper and onion chunks onto eight 8- to 10-inch metal skewers.5.Grill, covered, over medium-hot coals 6 to 8 minutes or until pork is barely pink in center, turning halfway through grilling time. Serve with rice and reserved dipping sauce.









Nutritional Information:







Serving Size: 2 kabobs with 1/2 cup rice and about 1 tablespoon plus 1 teaspoon dipping sauce







Sodium

271 mg







Protein

22 g







Fiber

2 g







Carbohydrate

30 g







Cholesterol

49 mg







Saturated Fat

1 g







Total Fat

4 g







Calories from Fat

16 %







Calories

248









Dietary Exchange:







Vegetable

1







Starch

1-1/2







Meat

2