Southwest Style Pork Kabobs

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

3 tablespoons red wine vinegar

¼ cup olive oil

1 whole orange (squeezed)

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon chili powder

1 tablespoon Mexican oregano

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon ground cayenne

⅛ teaspoon cinnamon

1 ½ pounds boneless country pork ribs (cut into 1-inch cubes (approximately)

1 whole Spanish onion peeled (and cut into large dice)

1 whole red or green pepper (cut into large dice)

1 whole zucchini (cut into 1/3-inch round slices)

Instructions

Preparation Steps

Gather all the tools and ingredients for this recipe.

Squeeze 1 whole orange.

Peel and dice onions.

Dice red or green peppers.

Cut round slices of zucchini.

For the Marinade

Add all the ingredients for the marinade into a flat-bottomed casserole dish large enough to fit all the cubed pork.

Add in the pieces of meat and coat well with the marinade ingredients. Set aside for 45 minutes to absorb the flavors.

For the Pork Kabobs

While the pork is marinating, chop the onion, bell pepper, and zucchini. Set aside.

When the meat is marinated, turn the grill on high heat.

Using either metal or bamboo skewers, thread the vegetables and meat in an alternating pattern. Continue until all the meat has been used. If you have extra veggies, thread them onto their own skewer and grill separately.

Grill the kebabs for between 2-3 minutes per side. Rotate for even cooking.

The pork is cooked when the internal temperature reaches 145℉.

Remove from the grill and let rest for 3-5 minutes before enjoying!

Nutrition

• Taille de Portion: 1 kabob
• Calories: 237 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 11 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 55 mg
• Sodium: 459 mg
• Glucides Totaux: 4 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 0.3 g
• Protéines: 15 g