Five-Spice Pork Kabobs

By á-50224

I prefer udon or rice noodles instead of spaghetti. Or for lower carb try spaghetti squash.

Ingredients

• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons packed brown sugar
• 1 teaspoon Chinese five-spice powder
• 1 1/2 pounds pork tenderloin, trimmed of fat and thinly sliced
• 1/4 cup unsalted dry-roasted peanuts, chopped
• 1/4 cup snipped fresh cilantro
• 4 ounces dried spaghetti,* cooked according to package directions (optional)

Details

Preparation time 20mins
Cooking time 30mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

For sauce, in a small bowl combine ketchup, soy sauce, brown sugar, and five-spice powder.
For kabobs, thread meat, accordian-style, onto eight skewers.** Brush with sauce.
For a charcoal or gas grill, grill kabobs on the rack of a covered grill directly over medium-hot heat for 3 to 4 minutes. Brush with the remaining sauce; discard any unused sauce. Turn kabobs; grill 3 to 4 minutes more or until done. Sprinkle kabobs with peanuts and cilantro. If desired, serve with spaghetti.

Tip

*Test Kitchen Tip: Serving the kabobs with spaghetti adds 22 grams of carbohydrate per serving. For a lower-carb serve-along, use cooked spaghetti squash; 1 cup has 10 grams of carbohydrate.

Tip

**Test Kitchen Tip: If using wooden skewers, soak in enough water to cover for 30 minutes; drain before using.

Nutrition Facts Per Serving:
Servings Per Recipe: 4
PER SERVING: 246 cal., 8 g total fat (2 g sat. fat), 105 mg chol., 421 mg sodium, 6 g carb. (1 g fiber, 5 g sugars), 37 g pro.