1 pound Armour pork cubes for kabobs
1/2 cup nonfat Italian dressing, divided
2 small onions, cut into quarters
1 small yellow squash, cut in half lengthwise, then crosswise into 1/2-inch slices
8 cherry tomatoes
1 green pepper, cut into 1-inch chunks
Servings: 4
In zipper lock bag, combine pork and 1/4 cup dressing. Seal bag and chill 4 hours, turning bag over once. Drain and discard marinade from pork. Assemble pork on four 10-inch skewers alternately with onion, squash, tomato, and pepper. Prepare grill for medium-direct heat. Spray cooking grid with nonstick cooking spray. Place kabobs on cooking grid. Grill, covered, 20 minutes or until pork reaches an internal temperature of 160ºF. and vegetables are desired doneness, turning kabobs over and brushing with remaining Italian dressing 2 or 3 times.
Servings: 4
1/2 cup nonfat Italian dressing, divided
2 small onions, cut into quarters
1 small yellow squash, cut in half lengthwise, then crosswise into 1/2-inch slices
8 cherry tomatoes
1 green pepper, cut into 1-inch chunks
Servings: 4
In zipper lock bag, combine pork and 1/4 cup dressing. Seal bag and chill 4 hours, turning bag over once. Drain and discard marinade from pork. Assemble pork on four 10-inch skewers alternately with onion, squash, tomato, and pepper. Prepare grill for medium-direct heat. Spray cooking grid with nonstick cooking spray. Place kabobs on cooking grid. Grill, covered, 20 minutes or until pork reaches an internal temperature of 160ºF. and vegetables are desired doneness, turning kabobs over and brushing with remaining Italian dressing 2 or 3 times.
Servings: 4
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