Sunday, April 17, 2011

Grilled Pork Kabobs with Apple Balsamic Glaze

I love kabobs. 

Whenever I make them it makes me feel like I am in the tropics.

Even when it's cold and snowy outside. 

It makes me want to get my leis out of storage and wear them. Okay, I am actually wearing the lei right now.

We've covered that I'll do about anything to make me happy right? 

That's what I thought.

Right now, I need a little sunshine. I want to feel like I'm in the tropics. This spring is really having a hard time gettin' goin' you know?

And these Grilled Pork Kabobs were just the ticket. They got me laughing and dancing again. 

It really doesn't take much.

And the great thing about kabobs is that you can do anything you want with them. You can add any vegetables that are your favorites. Squash or zucchini would be a great addition to these sweet little Grilled Pork Kabobs
Plus, you can use whatever meat you want. Chicken would have been great and fresh tuna steaks would have worked great with this marinade also.

Not to mention, we get to fire up our grills! This could be the best day EVER!

Uh Huh, I'm pretty jazzed about these succulent and delicious Grilled Pork Kabob. Not to mention their as easy as slicing bread. 

Well, almost.

They are loaded with fresh vegetables and lean protein, so there's nothing to hesitate about!

Get your grills fired up!

Now on with the recipe...

Pork Kabobs

1 Lb. Pork Loin
1 Medium Green Pepper
1 Medium Red Pepper (or orange)
1 Large Red Onion
7 White Mushrooms
1. Take the skewers and submerge them in water while we prepare the veggies and meat. This will prevent them from burning up on the grill. 
2. Dice the red onion, mushrooms, and peppers into nice big chunks. 
3. Then cup the pork fillets into nice big bite sized pieces as well.
4. This is the fun part. Now we get to 'string' the pork and the veggies onto the skewers any way you want. Alternate the colors and it looks like a gorgeous spring time display! Then brush the kabobs with the apple balsamic glaze (recipe below). Go ahead and be heavy handed with this. Reserve a little for basting while you grill.
5. Heat your grill to medium high. Place the kabobs on the grill cooking each side for 4-6 minutes. Bast each side as you turn. 

6. It's that easy! Take off the grill and eat!

Servings: 6

Nutritional Skinny:

185 calories / 4.5 g fat / 11.7 g carbohydrates / 2 g fiber / 24 g protein

Apple Balsamic Glaze

4 Tbsp Paul Newman Light Balsamic dressing
4 Tbsp Balsamic Vinegar
2 tsp. Ground Ginger
2 tsp. Minced Garlic
4 Tbsp. Unsweetened Applesauce

1. In a small bowl, combine the Paul Newman dressing, balsamic vinegar, ground ginger, and applesauce. Whisk together until incorporated. Then smear on any type of meat or vegetable.
Note: You can double or triple this recipe if you are doing more kabobs or want extra glaze!

Servings: 6

Nutritional Skinny:

32.5 calories / 1.3 g fat / 4.6 g carbohydrates / .3 g fiber / .2 g protein

Mental Health Tip: These kabobs are limited only by your imagination. The great thing about this recipe is that you can't screw it up! I promise! Just start with a great cut of meat, some of your favorite vegetables, and slather this delicious glaze over the top and between you and the grill dinner will be ready in a snap!


1 comment:

Denise said...

I just found your blog and I like what I see! This balsamic apple glazes is something I'd like to try. I'Ve never tried applesause in a glaze.