Curry Lime Pork Kebabs
This recipe is easy to multiply if you are having people over or making extra for leftovers.
Source: Recipe by Karen Larocque, RD, Brandon Regional Health Authority, Manitoba, reprinted with permission from Genzyme Canada Inc.
Renal Diet Nutrient Analysis
- Servings per recipe: 4
- Serving size: 1 skewer
- Calories: 159
- Protein: 21g
- Carbohydrates: 7g
- Fibre: 1g
- Total Fat: 5g
- Sodium: 133mg
- Phosphorus: 232mg
- Potassium: 484mg
Renal and Diabetic Exchanges
2 tablespoons chopped fresh parsley or cilantro
1 tablespoon packed brown sugar
1 tablespoon olive oil
2 teaspoons curry powder
½ teaspoon grated lime rind
1⁄8 teaspoon salt
pinch of pepper
1 pork tenderloin (¾ lb or 375 g)
1 large green or red pepper
If using wooden skewers (4), soak them in water for 30 minutes to prevent charring.
Cut pork into ½ inch cubes.
In bowl, whisk together first 8 ingredients; add pork and toss to coat.
Cover and marinate for 30 minutes or refrigerate for up to 2 hours.
Cut pepper into chunks about the same size as pork.
Alternately thread pork and pepper chunks onto each of 4 skewers, reserving any marinade.
Grill at medium setting for about 15 minutes or until pork is no longer pink inside, turning occasionally and basting with reserved marinade.
Serve over steamed basmati rice, if desired.