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Recipes

Curry Lime Pork Kebabs

Renal Diet Nutrient Analysis

  • Servings per recipe: 4
  • Serving size: 1 skewer

Nutrient Analysis

  • Calories: 159
  • Protein: 21g
  • Carbohydrates: 7g
  • Fibre: 1g
  • Total Fat: 5g
  • Sodium: 133mg
  • Phosphorus: 232mg
  • Potassium: 484mg

Renal and Diabetic Exchanges

3 protein
1 vegetable

Ingredients

2 tablespoons lime juice
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

Directions

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.

Reviews

Reviewed on by

I used center cut loin pork chops, it was easier to get the 375 g. I did do the cubes but by the 3rd time I made this recipe , I cut med. thin strips, marinated for 24 hrs. and then threaded them on metal skewers. On other skewers, I alternated mushrooms, onions, red & green peppers and brushed them with the marinade. Broiled the veggies first and then the meat which didn’t take long. Delicious.