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Pork and Watermelon Kebobs

This healthy recipe comes from the National Watermelon Board


6 Tbsp. brown sugar

6 Tbsp. soy sauce

6 Tbsp. diced red onion

3 garlic cloves, minced

3 Tbsp. lemon juice

1 Tbsp. olive oil

1/4 tsp. ground thyme

dash pepper to taste

1 pound boned, lean pork chop, cut into 1-inch cubes (approximately 38 to 40 pieces)

32 (1-inch) cubes watermelon

16 to 24 (1/2-inch) zucchini rounds

16 (1-inch) pineapple chunks, fresh or canned

24 (1-inch) pieces yellow and/or orange peppers

1 bottle cooking spray


Combine sugar, soy sauce, onion, cloves, lemon juice, olive oil, thyme and pepper in a mixing bowl. Pour into a zip-top bag and add pork pieces. Reserve some marinade in a separate bowl for basting. Seal bag, mix thoroughly and refrigerate for at least one hour, turning bag on occasion. Remove pork from bag. Thread five pork pieces, four watermelon cubes, two to three zucchini rounds, two pineapple chunks and three pieces of pepper on each of eight skewers, alternating the order. Heat the grill to medium high. Spray cooking surface with cooking spray and place kebobs on grill. Grill for 12 to 15 minutes, depending on grill heat, or until done, turning and basting frequently with reserved marinade. Garnish with sesame seeds and chunks of watermelon

Makes eight servings (one kebob each). Each serving has 234 calories, 9 grams (g) fat, 1.8 g fiber and 488 milligrams sodium.



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