Pepper and Pork Kebabs

Pepper and Pork Kebabs
Serve with a Green Salad

Served 4 - 2 kebabs per serving

• 4 teaspoons olive oil
• 1 tablespoon grated lemon rind
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, crushed
• 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
• 16 (1-inch) pieces red bell pepper (about 2 small)
• 16 (1-inch) pieces yellow bell pepper (about 2 small)
• Cooking spray

Prepare grill to medium-high heat.

Combine olive oil, grated lemon rind, salt, pepper, and crushed garlic in a large bowl, stirring well. Add pork; marinate at room temperature 15 minutes, tossing occasionally.

Thread pork and bell peppers alternately onto each of 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 10 minutes or until pork is done, turning occasionally.

Per Serving (2 kebabs): 212 Calories; 9g Fat (36.6% calories from fat); 2g Saturated Fat; 25g Protein; 8g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 326mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat.