pork kebabs on a white plate?>

Jerk Pork Kebabs

by Berkeley Wellness  

Cubes of pork tenderloin are cooked in a spicy Jamaican-style jerk marinade until richly browned and tender. Serving suggestion: Serve the kebabs with a fruit salsa.

Makes 4 servings


1½ teaspoons thyme

1 teaspoon pepper

¾ teaspoon salt

¾ teaspoon allspice

½ teaspoon ground ginger

2 tablespoons red wine vinegar or balsamic vinegar

2 tablespoons light brown sugar

4 scallions, thinly sliced

4 cloves garlic, minced

1 pound pork tenderloin, cut into ½-inch chunks


1. Spray a broiler pan with nonstick cooking spray. Preheat the broiler. In a large bowl, stir together the thyme, pepper, salt, allspice and ginger until well combined.

2. Stir in the vinegar, brown sugar, scallions and garlic. Add the pork and toss well to coat.

3. Thread the pork on four 10-inch skewers. Broil the pork 4 to 6 inches from the heat for 8 minutes, turning the skewers occasionally, until the pork is richly browned and cooked through (but still juicy).

4. If desired, serve the kebabs with a fruit salsa.

Nutrition per serving: 177 calories, 4.2g total fat (1.5g saturated), 67mg cholesterol, 1g dietary fiber, 9g carbohydrate, 24g protein, 489mg sodium.

Good source of: niacin, riboflavin, selenium, thiamin.

Different spins

  • Jerk Pork Salad Cook the Jerk Pork Kebabs as directed. Add the cooked pork to 6 cups of mixed salad greens, 1 cup pineapple chunks and 1 diced red bell pepper. Toss with Orange-Balsamic Dressing.
  • Jerked Chicken Follow the directions for Jerk Pork Kebabs, but use skinless, boneless chicken thighs instead of pork.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.