This flavorful kabob acid reflux recipe is a party favorite. It’s delicious and easy to make – just follow our directions on how to thread the skewers for even cooking. The meat is marinated overnight in a GERD diet friendly apple yogurt sauce that’s seasoned with turmeric and ground coriander seeds. If you’re not familiar with the coriander plant, its leaves are more commonly known as cilantro. So if you happen to have some leaves on hand, be sure to sprinkle some on the finished product. You can cook these kabobs on the grill, but if the weather is not ideal, you can pop them into your broiler. Either way, the pork and vegetables should come out tender and juicy!
Makes 8 servings
2 pounds pork tenderloin, cut into 1-1/2 inch servings
2 cups plain yogurt
2 TBSP apple juice
1/2 tsp turmeric
1/2 tsp ground coriander
1 medium sweet red pepper, cut into 1-1/2 pieces
1 medium green bell pepper, cut into 1-1/2 inch pieces
8 medium button mushrooms, stems removed
1 to 2 sweet potatoes to amount to 16 (1-1/2 inch) pieces
Crumbled goat or feta cheese (optional)
- In a large resealable plastic bag, combine yogurt, apple juice, and seasonings.
- Add pork, seal bag tightly, and refrigerate overnight (or for a minimum of 6 hours).
- Thread the pork, peppers, mushrooms, and sweet potatoes onto 8 metal or soaked wooden skewers, alternating and making sure that you leave space between each ingredient to assure even cooking.
- Grill, covered, over medium heat for about 15 to 20 minutes, turning 2 to 3 times, until pork is cooked through – or broil for 5 minutes on a preheated broiler pan 3 to 5 inches from the heat source. Turn over and broil 1-1/2 to 3 more minutes until meat is thoroughly cooked.
- Top with crumble cheese, if desired.
Nutritional information (per serving): Calories 318, Sodium 99mg