Grilled Pork and Vegetable Kebabs
(Percentage of daily recommendation)
|Calorie||440 kcal||(21 %)|
|Protein||54.22 g||(55 %)|
|Fat||21.7 g||(19 %)|
|Carbohydrates||6.71 g||(4 %)|
|Sugar added||0 g||(0 %)|
|Roughage||2.16 g||(7 %)|
|Vitamin A||48.86 mg||(6,108 %)|
|Vitamin D||0.4 μg||(2 %)|
|Vitamin E||0.5 mg||(4 %)|
|Vitamin B₁||1.98 mg||(198 %)|
|Vitamin B₂||0.89 mg||(81 %)|
|Niacin||25.04 mg||(209 %)|
|Vitamin B₆||1.8 mg||(129 %)|
|Folate||30.63 μg||(10 %)|
|Pantothenic acid||2.3 mg||(38 %)|
|Biotin||6 μg||(13 %)|
|Vitamin B₁₂||1.14 μg||(38 %)|
|Vitamin C||67.88 mg||(71 %)|
|Potassium||1,218.74 mg||(30 %)|
|Calcium||42.87 mg||(4 %)|
|Magnesium||84.36 mg||(28 %)|
|Iron||3.13 mg||(21 %)|
|Iodine||0.59 μg||(0 %)|
|Zinc||5.27 mg||(66 %)|
|Saturated fatty acids||4.42 g|
Cut the meat into cubes approximately 3 cm (approximately 1 1/4-inch). Rinse and trim the ends of the zucchini and cut into (about 4-5 mm approximately 1/4 to 1/3-inch) thick slices. Rinse halve and remove the seeds and ribss and cut into about 3 cm (approximately 1 1/4-inch) pieces.
Alternately thread the meat and vegetables on skewers (about 8 pieces on each). Peel the garlic cloves and chop finely. Pluck the rosemary and thyme needles and finely chop together. By giving garlic to the oil and mix. Transfer the garlic, herbs, and oil to a shallow dish, large enough to hold the skewers in a single layer. Add the skewers, turning to coat.
Cover with cling film and refrigerate 1 hour.
Heat the grill to medium. Lift the skewers from marinade letting it drip back into the dish. Place on the grill and cook, brushing frequently with the marinade and turning the skewers as they cook until the meat and vegetables are cooked through.
Season with salt and pepper and serve.