Barbeque Pork and Vegetable Kabobs

Barbeque Pork and Vegetable Kabobs
Yield: 8 kabobs Prep 15 mins Cook 15 mins


  • 2 medium zucchini, cut into 1-1/2-inch slices
  • 1 large yellow or red pepper, seeded and cut into 2-inch pieces
  • 1 medium red onion, cut into 2-inch wedges
  • 16 cherry tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (about 1-3/4 pounds) mesquite-seasoned pork tenderloin, cut into 2-inch cubes
  • 8 10-inch wooden skewers (soaked in cold water for 15 minutes)
  • 1 recipe Garlic Couscous (see recipe below)

Make It

1. Heat grill or broiler. In large bowl, combine zucchini, yellow pepper, onion, tomatoes, oil, salt, and pepper. Mix well to coat vegetables.

2. Thread pork on skewers, alternating with zucchini, pepper, onion, and tomatoes.

3. Coat grill or broiler racks with cooking spray. Place kabobs on grill over medium heat or on broiler rack 4 inches from heat source. Cook, turning occasionally, 12 to 15 minutes, or until vegetables are browned and pork is cooked through. Serve with Garlic Couscous.

Garlic Couscous


  • 2 cups water
  • 1 cup couscous
  • 1 tablespoon butter
  • 1 clove garli, finely chopped
  • 3/4 teaspoon salt
  • 1 tablespoon chopped parsley

Make It

1. Bring water to a boil in saucepan. Stir in couscous, butter, garlic clove, finely chopped, and salt. Cook 1 minute. Cover and remove from heat. Let stand 10 minutes. Stir in chopped parsley and serve with kabobs.

Nutrition Facts

Amount Per Serving: cal. (kcal): 251, Fat, total (g): 8, carb. (g): 25, fiber (g): 2, pro. (g): 22, Percent Daily Values are based on a 2,000 calorie diet.