As yummy as creamy ranch dressing is, it's even better with fresh cilantro and garlic—and makes a terrific sauce for these pork and veggie kabobs.
What You Need
Original recipe yields 6 servings
1 cup fresh cilantro leaves
1/2 cup KRAFT Classic Ranch Dressing
3 cloves garlic
1-1/2 lb. pork tenderloin, cut into 24 (1-1/2-inch) pieces
2 zucchini, each cut into 6 slices
2 yellow squash, each cut into 6 slices
1 large red pepper, cut into 24 pieces
1 onion, cut into 12 wedges
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Let's Make It
Heat grill to medium heat.
Blend first 3 ingredients in blender until smooth. Reserve half the dressing mixture; refrigerate.
Thread meat and vegetables onto 12 skewers.
Grill kabobs 12 to 15 min. or until meat is done (145ºF) and vegetables are crisp-tender, turning occasionally and brushing with remaining dressing mixture for the last 2 min. Serve with reserved dressing mixture.
For an extra kick, add 1 seeded jalapeño pepper to blender with dressing mixture; blend until smooth.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Serve with hot cooked long-grain rice and a garden salad tossed with your favorite KRAFT Dressing.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 kabobs each
* 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.