2 1/2 lb. boneless pork loin, cut into twenty-four 1 1/2-inch pieces
2 yellow squash, cut into sixteen 1 1/2-inch pieces
2 limes, cut each into 4 wedges
1 red onion, peeled and cut into 8 wedges
2 green bell pepper, cut into twenty-four 1 1/2-inch pieces
2 containers (4 oz. each) H-E-B Mojo de Ajo Splash
Combine pork loin cubes, squash, lime wedges, onion wedges, bell pepper and Mojo de Ajo Sp
lash in a large zipper bag. Marinate the pork and vegetables for 30 minutes in refrigerato
r or until ready to grill.
Use 8 metal or water soaked bamboo skewers for kabobs. Thread each Caribbean Kabobs as fo
llows: Yellow squash cube, pork cube, lime wedge, bell pepper, pork cube, onion wedge, por
k cube, bell pepper and squash. Cover kabobs with plastic wrap and refrigerate until read
y to grill.
Prepare charcoal or gas grill for cooking (375°F). Grill Caribbean Kabobs 4-6 minutes
per side until internal temperature of pork reaches 160°F.
Serving size: 1, Calories: 230, Total Fat: 9g, Saturated Fat: 3g, Cholesterol: 80mg, Sodiu
m: 210mg, Carbohydrates: 7g, Dietary Fiber: 2g, Sugar: 3g, Protein: 31g
Healthy Cooking from H-E-B