Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 sm Potatoes; red, unpeeled
1 lb Pork tenderloin
12 lg Mushrooms; fresh, cut in
- half lengthwise
16 sl Zucchini; 1/2 in slices
2 lg Bell peppers; red or green,
- cut into 24 1 inch pieces
1/2 c Chicken broth; low sodium
2 tb Lemon juice
1 tb Olive oil
1 ts Oregano; dried, whole
1 ts Thyme; dried, whole
1/2 ts Salt
1/2 ts Pepper; black
3 cl Garlic; crushed
Vegetable cooking spray

-------------------NUTRIENTS PER SERVING------------------------
305 Calories
29.8g Protein
28.6g Carbohydrates
8.6g Fat
79mg Cholesterol
374mg Sodium

Cook potatoes in boiling water to cover for 15 minutes or until
tender; drain. Rinse with cold water; cut potatoes in half and set
aside. Trim fat from pork and cut into 16 (1 1/2 inch) cubes. Combine
potatoes, pork, mushrooms and next 10 ingredients in a large zip top
heavy duty plastic bag. Seal bag and marinate in refrigerator for 2
hours, turning bag occasionally. Remove pork and vegetables from bag,
reserving marinade. Divide pork and vegetables evenly among 8 (12
inch) skewers. Grill kabobs on a rack coated with cooking spray over
medium hot coals for 6 minutes on each side or until pork is done,
basting with reserved marinade only last half of cooking process.

Source: Safeway's Nutrition Awareness Program, from Cooking Light
Magazine Submitted By DAVID KNIGHT On 05-22-95

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