Curry Lime Pork & Pepper Kebabs

15 Reviews
93% would make this recipe again

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Marinade : 30 min Preparation : 15 min Cooking : 15 min
130 calories/serving


1 1/2 tbsp lime juice, freshly squeezed 3/4 lime
4 tbsp fresh cilantro, chopped 8 g
2 1/4 tsp brown sugar 9 g
2 tsp olive oil 10 mL
1/2 tbsp curry powder 5 g
1/2 tsp lemon zest, grated 4 lemons
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
1 pork tenderloin, cut into 2 cm cubes 300 g
1 1/2 green peppers, or red 220 g

Before you start

Soak the wooden skewers for about 15 min before use to prevent them from burning while on the grill.


  1. In a large bowl, whisk together the first 6 ingredients with salt and pepper to taste. Add the pork and toss well, ensuring that the pork is coated evenly. Cover and marinate for 30 min at room temperature or refrigerate for up to 2 hours.
  2. Meanwhile, cut the peppers into the same size as the pork. Alternately thread pork and pepper chunks onto each skewers. Set aside the remaining marinade.
  3. Cook the skewers on a medium-hot grill or under the broiler for about 10-15 min, turning them occasionally and basting with reserved marinade, until golden-brown and thoroughly cooked. Serve.

Nutrition Facts Table

per 1 serving (140 g)


% Daily Value




3 g

5 %

Saturated 1.1 g
+ Trans 0 g

5 %


50 mg


40 mg

2 %


5 g

2 %


2 g

6 %


2 g

Net Carbs

3 g


19 g

Vitamin A

6 %

Vitamin C

90 %


2 %


11 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Niacin, Selenium, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin C
Good source of  :
Phosphorus, Potassium, Vitamin B2, Vitamin K, Zinc
Source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin A, Vitamin E
Low  :
Saturated Fat, Sodium
Free  :
Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Meat and Alternatives 2 ½
Fats 0
Other Foods 0

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15 Reviews (15 with rating only) 93% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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