Comida Kraft
Recipe Box

Grilled Pork & Pepper Kabobs

Prep Time
Total Time

4 servings

A 30-minute marinade in vinaigrette dressing gives these pork tenderloin kabobs their terrific flavor.

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What You Need

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Make It

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  • 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.


  • 4 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2-1/2 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 4 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

In addition to adding both color and flavor, the sweet green peppers in these grilled kabobs are a good source of vitamin C.

Nutritional Information

Serving Size 4 servings
Calories 450
Total fat 16g
Saturated fat 3.5g
Cholesterol 75mg
Sodium 760mg
Carbohydrate 40g
Dietary fiber 3g
Sugars 2g
Protein 34g
% Daily Value
Vitamin A 15 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 20 %DV

* 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.

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