1 pound Armour pork cubes for kabobs
1/2 cup nonfat Italian dressing -- divided
2 small onions -- cut into quarters
1 small yellow squash -- cut in half
lengthwise
8 cherry tomatoes
1 green pepper -- cut into 1-inch
chunks
Instructions:
In zipper lock bag, combine pork and 1/4 cup dressing. Seal bag and
chill 4 hours, turning bag over once. Drain and discard marinade from
pork. Assemble pork on four 10-inch skewers alternately with onion,
squash, tomato, and pepper. Prepare grill for medium-direct heat.
Spray cooking grid with nonstick cooking spray. Place kabobs on cooking
grid. Grill, covered, 20 minutes or until pork reaches an internal
temperature of 160F. and vegetables are desired doneness, turning
kabobs over and brushing with remaining Italian dressing 2 or 3 times.
