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Margarita Pork Kabobs

1 cup margarita drink mix or 1 cup lime juice, 4 teaspoons sugar and 1/2 teaspoon salt 
1 teaspoon ground coriander 
1 clove garlic, minced 
1 pound pork tenderloin, cut into 1-inch cubes 
2 tablespoons margarine, melted 
1 tablespoon minced fresh parsley 
2 teaspoons lime juice 
1/8 teaspoon sugar 
1 large green or red bell pepper, cut into 1-inch cubes 
2 ears corn, cut into 8 pieces 

For marinade, combine margarita mix, coriander and garlic in small bowl
Place pork cubes in large re-sealable plastic food storage bag; pour marinade over pork
Close bag securely; turn to coat. Marinate for at least 30 minutes
Combine margarine, parsley, lime juice and sugar in small bowl; set aside
Thread pork cubes onto four skewers, alternating with pieces of bell pepper and corn
(If using bamboo skewers, soak in water 20 to 30 minutes before using to prevent them from burning.)
Grill over hot coals for 15 to 20 minutes or until barely pink in center, basting with margarine mixture and turning frequently

Food exchange 1 starch 3 meat
(1 kabob) 
Calories 240 Calories from Fat 37 % Total Fat 10 g Saturated Fat 3 g 
Cholesterol 66 mg Carbohydrate 13 g Fiber 1 g Protein 25 g Sodium 129 mg

Courtesy Diabetic Cooking

Serves 4