[ world famous recipes ] Pork Kebobs over Steamed Basmati Rice

Pork Kebobs over Steamed Basmati Rice
(makes 6 servings)

2 10-ounce (300 g) unseasoned pork tenderloins
2 cups (456 g) plain now-fat yogurt
1 small onion, finely chopped
1/2 cup (32 g) chopped cilantro
1/4 cup (60 ml) fresh lemon juice
2 tablespoons (12 g) grated fresh ginger
2 large garlic cloves, minced
1 tablespoon (15 ml) paprika
2 teaspoons (10 ml) curry powder
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) ground cumin
1/2 teaspoon (2.5 ml) cayenne pepper
1 1/2 pounds (720 g) cauliflower florets
2 large red bell peppers, cut into 1-inch (2.5 cm) pieces
3 cups (588 g) hot cooked basmati rice
Cilantro Chutney (recipe follows)

Cut pork tenderloins into 1-inch (2.5 cm) cubes. Set aside.
In a food processor or blender, puree the yogurt, onion, cilantro,
lemon juice, ginger, garlic, paprika, curry powder, coriander, cumin,
and cayenne. Transfer 1/2 cup (120 ml) of the yogurt mixture to a
medium bowl, cover, and chill. Pour remaining yogurt mixture over
pork and toss to coat. Cover and chill for at least 1 hour.
Blanch cauliflower in a pot of boiling water until crisp-tender,
about 2 minutes. Drain and refresh under running cold water. Add the
cauliflower to the reserved 1/2 cup (120 ml) yogurt mixture. Cover
and continue to chill until ready to cook.
Light a grill or preheat the broiler. Thread red bell peppers, pork,
and cauliflower onto metal skewers. Grill until pork is cooked
through, about 7 to 8 minutes per side, turning once.
Spoon 1/2 cup (98 g) of the hot rice onto each of 6 servings dishes.
Top with pork skewers. Serve with Cilantro Chutney

Per serving (pork skewers and rice only): 278 calories (14% calories
from fat), 26 g protein, 4 g total fat (1.4 g saturated fat), 34 g
carbohydrates, 5 g dietary fiber, 63 mg cholesterol, 893 mg
potassium, 99 mg sodium

Diabetic exchanges: 3 very lean protein, 2 1/2 carbohydrate (1 1/2
bread/starch, 2 vegetable)

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