A 30-minute marinade in vinaigrette dressing gives these pork tenderloin kabobs their terrific flavor.
What You Need
Original recipe yields 4 servings
1/4 cup plus 2 Tbsp. KRAFT Greek Vinaigrette Dressing, divided
1-1/4 lb. pork tenderloin, cut into 1/2-inch pieces
1 green pepper, cut into 3/4-inch pieces
4 flour tortilla s (10 inch), folded into thirds
2 cups loosely packed mixed salad greens
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Let's Make It
Pour 1/4 cup dressing over meat in shallow glass dish. Refrigerate 30 min. to marinate, stirring after 15 min.
Heat grill to medium-high heat. Remove meat from marinade; discard marinade. Thread meat onto 16 small skewers alternately with peppers.
Grill kabobs 8 to 10 min. or until meat is done (145ºF), turning after 5 min. Remove from grill; let stand 3 min. Meanwhile, grill tortillas 1-1/2 min. on each side.
Toss salad greens with remaining dressing. Serve with kabobs and tortillas.
Substitute 4-inch pita breads for the tortillas.
How to Purchase Pork
When purchasing pork, look for meat that is moist and attractively pink; it should not look gray or red. Compared to beef, pork has very little marbling. Exterior fat should be smooth and white.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.