Eating kebabs is fun. Here is a recipe that is easy to prepare, low-fat, and chock full of vegetables. If you can get fresh pineapple instead of canned, go for it as it tends to be firmer and will stay on the skewer more easily. Use bamboo or wooden skewers, and soak them in water overnight to prevent them from burning on the barbecue. These kebabs are very pretty with the bright colours of the peppers, onion and pineapple, and kids love them.
1/4 cup of organic soy sauce (try to get the low-sodium kind)
2 tbsp freshly squeezed lemon juice
2 tbsp organic honey or raw brown sugar
1 tsp canola or grapeseed oil
1 tsp ground ginger
1 lb lean pork loin or tenderloin, cubed (in chunks large enough to stay on the skewer)
1 1/2 cups cubed fresh pineapple
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, cut into chunks
Use a medium bowl to mix your marinade. Combine soy sauce, lemon juice, honey, oil and ginger until it is well mixed. Add the pork cubes, ensuring each piece is well coated. Cover and marinate for several hours, preferably overnight in the refrigerator. Soak your wooden skewers in water overnight as well. About an hour before serving, prepare your kebabs. Thread the skewers with pieces of pork, pineapple, peppers, and onions. Brush the kebabs with the marinade, and barbecue them over medium high heat. Turn once after about 5 minutes so that all sides are cooked. It should take about 10 to 12 minutes for the kebabs to be ready. These are great served with brown rice and a leafy green salad. Keep your dessert light – try fruit and yogurt dip or a light custard.
This recipe makes four servings, and is easily doubled or tripled for large family gatherings or barbecues. Each serving has 235 calories, 2 grams of dietary fiber, 7 grams of fat, 16 grams of carbs, and a whopping 27 grams of protein.