Title: Summer Pork Kabobs
Categories: Bbq, Book, Pork
Yield: 1 Servings

1 lb Pork cubes for kabobs
1/2 c Nonfat italian dressing;
-divided
2 sm Onion; cut into quarters
1 sm Yellow squash; cut in half
-lengthwise, then crosswise
-into 1/2-inch slices
8 Cherry tomatoes
1 Green pepper; cut into
-1-inch chunks

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 160ø
F. and vegetables are desired doneness, turning kabobs over and brushing
with remaining Italian dressing 2 or 3 times.

Recipe by: Ya Got It From Lisa!

Posted to MC-Recipe Digest by LizaCooks on May 7, 1998