Grilled orka and sweet peppers
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Spicy-hot vegetable juice |
| ½ | teaspoon | Dried whole thyme |
| 2 | larges | Red bell peppers, in 2x1\" pieces/1 lb. |
| 1 | pounds | Fresh orka pods |
| 1 | tablespoon | Olive oil |
| Vegetable cooking spray | ||
| Lemon wedges, optional | ||
Directions
Combine first 4 ingredients in a large bowl; stir well. Let stand at room temperature 1 hour, stirring frequently. Remove bell peppers and orka pods from bowl, reserving marinade. Thread bell peppers and okra pods alternately onto 6 (9") skewers. Brush kabobs with olive oil. Coat grill rack with cooking spray; place on grill over medium coals. place kabobs on rack, and cook 7 minutes on each side, basting frequently with reserved marinade. Serve kabobs with lemon wedges, if desired. Yield: 6 servings.
Per kebob: 76 calories, 2.7 g. fat, 0 mg. cholesterol MC formatting by bobbi744@...
Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n068 by Roberta Banghart <bobbi744@...> on Mar 13, 1997
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