Ingredients

1 pound boneless pork loin or tenderloin, cut into 3/4-inch cubes (or substitute boneless, skinless turkey or chicken breast)
4 tablespoons Dijon-style mustard
4 tablespoons brown sugar
2 tablespoons bourbon (or orange juice with a little vanilla)
2 tablespoons soy sauce
Green pepper squares
Cooked rice tossed with sliced green onion

Yield: 4 servings
Prep time: 15 minutes
Marinating: 6 to 24 hours
Broiling: 10 minutes

Directions

In self-sealing plastic bag, combine the cubed meat, mustard, brown sugar, bourbon or orange juice and soy sauce. Mix well, seal bag, place in a pan and refrigerate overnight.

Remove pork from marinade (discard marinade) and thread pork cubes onto skewers, along with some green bell pepper squares. (If using wooden skewers, soak them in water for an hour first to prevent burning.) Broil or grill kabobs about 4 inches from heat source, turning occasionally, for 8 to 10 minutes, until nicely browned. Serve with hot cooked rice and green onions.

Each serving (made with pork, not counting rice and green peppers) has 234 calories, 7 g fat, 66 mg cholesterol.