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Nutrition Facts
Serving Size 1 appetizers 74g Recipe makes 24 appetizers)
Calories 67
Calories from Fat 21		(31%)
Amount Per Serving		%DV
	Total Fat 2.4g	3%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 176mg		7%
Potassium 218mg		6%
Total Carbohydrate 3.0g		0%
	Dietary Fiber 0.4g	1%
	Sugars 2.3g
Protein 8.4g		16%
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Spicy Pork Kabobs

Recipe #229266 | 25 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: ~Rita~
May 22, 2007

Spicy Italian kabobs are great finger foods for game time.

24 appetizers (change servings and units)

Ingredients

2 lbs boneless pork chops, cut into 1-inch cubes
1 cup fat-free Italian salad dressing
1 tablespoon honey
2 tablespoons dried red pepper flakes
1 large red bell pepper, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
24 (6 inch) wooden skewers (soak in water for 30 minutes before using or in Garlic Herb: Infused Skewers (#4))

Directions

1
Place pork cubes in zip lock bag; add salad dressing, honey, red pepper flakes peppers and onions. Seal bag; refrigerate for at least 1 hour to overnight to marinate.
2
Thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.

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Featured Reviews for This Recipe

From: Annacia

On Oct 19, 2009

These are are nothing short of wonderfully delicious. When I read the recipe to DH I had little hope that he would be willing to try it but I was surprised when he said "I'll try the meat IF you don't put any of those peppers or onions on the stick". I didn't put any veggies "on the stick" but sauted them on the side for myself. He boweled me over with a 5 star rating and I made it two 5's. The kabobs were very tender and had the flavor clear through. I made these for dinner and used 4 pieces per "stick" and while they started out at about an ounce each let me tell you that they shrink quite a bit so plan accordingly. Made for Photo Tag.

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From: Michelle_My_Belle

On Sep 23, 2007

I made this tonight with Garlic Herb: Infused Skewers (#4) - i also added some zuchini, cherry tomatoes, and yellow peppers onto the skewers. I marinaided overnight - I didnt eat the onions (dont like em) but the flavor on the pork was amaizing. I have used italian dressing on steaks and chicken, but never even thought about pork. What leftovers we did have got gobbeled up fast the second i brought them over to DBF's. thanks for the recipe, i think id like to hang on to that marinade for plain old porkchops too!

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