Curry Lime Pork Kebabs

Recipe by Karen Larocque, RD, Brandon Regional Health Authority, Manitoba, reprinted with permission from Genzyme Canada Inc.

Curry Lime Pork Kebabs

This recipe is easy to multiply if you are having people over or making extra for leftovers.

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.

Nutrient Analysis

Calories: 159 g

Protein: 21 g

Carbohydrates: 7 g

Fibre: 1 g

Total Fat: 5 g

Sodium: 133 mg

Phosphorus: 232 mg

Potassium: 484 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 1 skewer

Renal and Diabetic Exchanges

3 protein
1 vegetable

2 thoughts on “Curry Lime Pork Kebabs

  1. 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.

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