Print This Page - Close Window After Printing

Thai-Style Pork Kabobs

1/3 cup reduced-sodium soy sauce 
2 tablespoons fresh lime juice 
2 tablespoons water 
2 teaspoons hot chili oil* 
2 cloves garlic, minced 
1 teaspoon minced fresh ginger 
12 ounces well-trimmed pork tenderloin 
1 red or yellow bell pepper, cut into 1/2-inch pieces 
1 red or sweet onion, cut into 1/2-inch chunks 
2 cups hot cooked rice 
*If hot chili oil is not available, combine 2 teaspoons vegetable oil and 1/2 teaspoon red pepper flakes in small microwavable cup. Microwave at HIGH 30 to 45 seconds. Let stand 5 minutes to allow flavor to develop

Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl
Reserve 1/3 cup mixture for dipping sauce; set aside
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
To prevent sticking, spray grid with nonstick cooking spray
Prepare grill for direct cooking
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
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

Food exchange 1-1/2 Starch 1 Vegetable 2 Meat
(2 kabobs with 1/2 cup rice and about 1 tablespoon plus 1 teaspoon dipping sauce) 
Calories 248 Calories from Fat 16 % Total Fat 4 g Saturated Fat 1 g 
Cholesterol 49 mg Carbohydrate 30 g Fiber 2 g Protein 22 g Sodium 271 mg

Courtesy Diabetic Cooking

Serves 4