Thai-Style Vegetable and Meat Skewers
Source: Spice it up! Spring 2018
Ingredients
Adjust Servings:
| 12 bamboo skewers soaked in water | |
Marinade |
|
| 4 teaspoons canola oil | |
| 4 teaspoons fresh ginger chopped | |
| 3 tablespoons garlic chopped | |
| 1/4 cup onion | |
| 1 1/2 teaspoons turmeric powder | |
| 1/8 teaspoon pepper | |
| 1/3 cup green grapes washed | |
Dipping sauce |
|
| 1 1/2 tablespoons peanut butter (unsweetened, unsalted) | |
| 3 tablespoons water | |
Skewers |
|
| 1 pork tenderloin (340g or 12 ounces) cut into 1″ cubes | |
| 1/4 cup onion 1″ cubed | |
| 1/2 cup red bell peppers cut in pieces | |
| 1/2 cup zucchini cut in cubes | |
| 2 tablespoons canola oil | |
| 1 1/2 teaspoons garlic powder | |
| 1 cup white rice dry |
Nutrient Analysis | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 380Kcal | ||||||||||||||||||
| Protein | 24g | ||||||||||||||||||
| Carbohydrates | 35g | ||||||||||||||||||
| Fibre | 2g | ||||||||||||||||||
| Total Fat | 16g | ||||||||||||||||||
| Saturated Fat | 2g | ||||||||||||||||||
| Cholesterol | 46mg | ||||||||||||||||||
| Sodium | 52mg | ||||||||||||||||||
| Potassium | 584mg | ||||||||||||||||||
| Phosphorus | 287mg | ||||||||||||||||||
Thai-Style Vegetable and Meat Skewers:
Downloadable/printer-friendly version
Ingredients
-
12 bamboo skewers soaked in water
-
Marinade
-
4 teaspoons canola oil
-
4 teaspoons fresh ginger chopped
-
3 tablespoons garlic chopped
-
1/4 cup onion
-
1 1/2 teaspoons turmeric powder
-
1/8 teaspoon pepper
-
1/3 cup green grapes washed
-
Dipping sauce
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1 1/2 tablespoons peanut butter (unsweetened, unsalted)
-
3 tablespoons water
-
Skewers
-
1 pork tenderloin (340g or 12 ounces) cut into 1″ cubes
-
1/4 cup onion 1″ cubed
-
1/2 cup red bell peppers cut in pieces
-
1/2 cup zucchini cut in cubes
-
2 tablespoons canola oil
-
1 1/2 teaspoons garlic powder
-
1 cup white rice dry
Preparation
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1
Done
|
In a food processor/blender, combine marinade ingredients and puree. |
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2
Done
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Spoon out half the marinade into a sealable plastic bag and marinade the pork cubes for at least 1 hour in the fridge. Keep the rest of the marinade in the blender. |
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3
Done
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To make dipping sauce, add the peanut butter and water to the rest of the marinade and puree until smooth. |
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4
Done
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Divide pork into 8 portions and thread marinated cubes to make 8 skewers. |
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5
Done
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Divide the vegetables into four portions and make 4 skewers. Rub the vegetables with the oil. Sprinkle garlic powder onto all skewers. |
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6
Done
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Cook the rice according to instructions on the package. |
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7
Done
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Grill the skewers on the BBQ, flipping occasionally to cook both sides or bake in a 375°F oven for 30 minutes. |
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8
Done
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Heat the dipping sauce and transfer to a small serving bowl. |
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9
Done
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Serve the hot skewers over rice and enjoy! |
