Low Sodium Pork Shashlik
Savor the smoky goodness of Low Sodium Pork Shashlik, a heart-healthy twist on the classic grilled delicacy. Perfect for those seeking vibrant flavors without excessive salt, this recipe features tender pork tenderloin marinated in a zesty blend of low sodium soy sauce, balsamic vinegar, garlic, and aromatic herbs. Skewered with colorful bell peppers and onions, these kebabs are grilled to perfection, producing irresistibly juicy meat and slightly charred vegetables. Ready in just 30 minutes, this quick yet gourmet meal is ideal for weeknight dinners or outdoor gatherings. Serve alongside a crisp salad or light grains for a balanced, flavor-packed experience that’s as good for your taste buds as it is for your heart.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Balsamic vinegar
- 3 tablespoons Olive oil
- 3 Garlic cloves, minced
- 2 tablespoons Lemon juice
- 1 teaspoon Ground black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 Large onion, cubed
- 1 Green bell pepper, cubed
- 1 Red bell pepper, cubed
- 8 Wooden skewers
Instructions
Start by preparing the wooden skewers by soaking them in water for at least 30 minutes to prevent them from burning during grilling.
Trim any excess fat from the pork tenderloin and cut it into 1-inch cubes.
In a large bowl, combine the low sodium soy sauce, balsamic vinegar, olive oil, minced garlic, lemon juice, ground black pepper, dried oregano, dried thyme, and paprika. Mix well to create the marinade.
Add the cubed pork to the marinade, ensuring that each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for more flavor.
Preheat your grill to medium-high heat.
Remove the pork from the marinade, allowing any excess to drip off. Discard the marinade.
Thread the marinated pork, onion cubes, green bell pepper, and red bell pepper alternately onto the skewers. Ensure each skewer is filled evenly.
Place the skewers on the grill and cook for about 12-15 minutes, turning occasionally to ensure even cooking. The pork should be browned and cooked through, with vegetables slightly charred.
Remove the skewers from the grill and let them rest for a few minutes before serving.
Serve the pork shashlik hot, as a delicious low sodium option for a meal, alongside a fresh salad or a light grain dish.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2717 mg | 118% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 19.4 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 156 mg | 12% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3067 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
