KICK-OFF KABOBS
Makes 24 appetizers.
• 2 pounds boneless pork chops, cut into 1-inch cubes
• 1 cup fat-free Italian salad dressing
• 2 tablespoons dried red pepper flakes
• 1 tablespoon fennel seed
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 24 (6-inch) wooden skewers (soak in water for 30 minutes before using
Cooking Directions
Place pork cubes in resealable plastic bag; add salad dressing, red pepper flakes and fennel seed.
Seal bag; refrigerate for at least 1 hour to overnight to marinate pork.
When ready to cook, thread pork, peppers and onion on skewers.
Discard marinade.
Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.
Tailgate Tip: If tailgating at the stadium, thread pork and vegetables on skewers at home, and store in plastic containers in a portable cooler until ready to grill.
Serving Suggestions
Make these quick and easy, spicy Italian kabobs to kick-off your tailgate. Great for a game day appetizer party. Serve along with Bacon, Lettuce and Tomato Brushetta, Tailgaters Tenderloin Sandwiches, Pineapple-Mango Salsa with Baked Flour Tortilla Chips and Ham and Cherry Roll-ups.
Nutrition Facts
Calories 70 calories; Protein 9 grams; Fat 2 grams; Sodium 135 milligrams; Cholesterol 25 milligrams; Saturated Fat 0 grams; Carbohydrates 2 grams
Recipe & photo courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
|
