One word I can never spell right: “kebabs” – I always want to make it “keBOBS.” Moving on…this dinner recipe from the most recent Cooking Light magazine is not only delicious and easy but it’s easy on the wallet, too. You probably have everything on hand except the pork tenderloin and bell peppers. Or you may have it all tucked away in your fridge. I’m sure you could substitute in any protein (beef or chicken) but I really loved the pork since it’s not something I eat and/or cook every week.
The pork was cut into 1-inch pieces about an an hour before I wanted to eat and marinated in a super delicious soy-based mixture. Other ingredients: lemon juice, ketchup, brown sugar, crushed red pepper and lots of garlic. When I was ready to eat – we simply arranged the pork on skewers and threaded the veggies on separate skewers. I used regular ole bell peppers – taste the same – and I added in some red onion that I needed to use. I kept it simple with the veggies, just a sprinkling of salt.
The pork was cooked perfectly (way to go, Big Guy!) and was perfectly paired with the grilled veggies on top of rice. The rice soaked up the flavor of the pork – the bites with rice were my favorite.
Simple, healthy and delicious. Can’t beat that!