Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee light Worcestershire sauce | ||
| 2 tbsp. Hy-Vee lemon juice | ||
| 1 tsp. dried tarragon | ||
| ¼ tsp. Hy-Vee garlic powder | ||
| 1 lbs. boneless pork chops, cut into 1-inch cubes | ||
| 3 peaches, pitted and cubed | ||
| 1 red onion, cut into 8 wedges | ||
| 12 skewers* |
Directions
- Combine Worcestershire, lemon juice, tarragon, garlic and cubed pork in a shallow dish or plastic bag. Cover and marinate in refrigerator for 30 minutes.
- Break the onions apart and reserve the larger, outer pieces for skewering later. Set aside until pork is ready to assemble kabobs.
- Adjust top rack of oven so it is in the highest position. Turn oven to HIGH broil. Line two baking sheets with aluminum foil.
- Remove pork from marinade and discard marinade. Assemble the skewers by alternating between the pork, peaches and onions.
- Divide the skewers between the two baking sheets. Broil the first tray on the top rack for 5 minutes, then turn skewers and continue cooking for about 5 more minutes. Repeat for the second tray.
- *Note: If using wooden skewers, soak them in water at least 30 minutes before broiling.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 60mg
- Sodium: 510mg
- Total Carbohydrates: 21g
- Protein: 25g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 25%
0%
Iron 10%
0%
Calcium 4%