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Thai-Style Vegetable and Meat Skewers
Source: Spice it up! Spring 2018

  • Serves 4
  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes

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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

PER SERVING:

2 meat skewers + 1 vegetable skewer + ½ cup of rice


RENAL EXCHANGE:

3 Protein + 1 Vegetable + 2 Starch


Calories
380Kcal
Protein
24g
Carbohydrates
35g
Fibre
2g
Total Fat
16g
Saturated Fat
2g
Cholesterol
46mg
Sodium
52mg
Potassium
584mg
Phosphorus
287mg

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Thai-Style Vegetable and Meat Skewers:
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Ingredients

  • Marinade

  • Dipping sauce

  • Skewers

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Preparation

1
Done

In a food processor/blender, combine marinade ingredients and puree.

2
Done

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.

3
Done

To make dipping sauce, add the peanut butter and water to the rest of the marinade and puree until smooth.

4
Done

Divide pork into 8 portions and thread marinated cubes to make 8 skewers.

5
Done

Divide the vegetables into four portions and make 4 skewers. Rub the vegetables with the oil. Sprinkle garlic powder onto all skewers.

6
Done

Cook the rice according to instructions on the package.

7
Done

Grill the skewers on the BBQ, flipping occasionally to cook both sides or bake in a 375°F oven for 30 minutes.

8
Done

Heat the dipping sauce and transfer to a small serving bowl.

9
Done

Serve the hot skewers over rice and enjoy!

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Source: Spice it up! ISSN 1918-302X Spice it up!
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