Recipes Health Conditions IBS Sweet Spiced Pork Kebabs Recipe By Patsy Catsos, MS, RDN, LD facebook twitter linkedin Patsy Catsos, MS, RDN, LD, is a nutrition expert with expertise in GI disorders. She is a leader in using the FODMAP approach with IBS patients. Learn about our editorial process Patsy Catsos, MS, RDN, LD Medically reviewed by Medically reviewed by Richard Fogoros, MD on June 29, 2017 Richard N. Fogoros, MD, is a retired professor of medicine and board-certified internal medicine physician and cardiologist. He is Verywell's Senior Medical Advisor. Learn about our Review Board Richard Fogoros, MD Updated on September 20, 2019 Print Patsy Catsos, MS, RDN, LD (12 ratings) Total Time: 22 min Prep Time: 10 min Cook Time: 12 min Servings: 6 (2 kebabs each) Nutrition Highlights (per serving) 178 calories 9g fat 9g carbs 16g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 6 (2 kebabs each) Amount per serving Calories 178 % Daily Value* Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 47mg 16% Sodium 132mg 6% Total Carbohydrate 9g 3% Dietary Fiber 1g 4% Total Sugars 7g Includes 0g Added Sugars 0% Protein 16g Vitamin D 1mcg 5% Calcium 24mg 2% Iron 1mg 6% Potassium 342mg 7% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. Pork and apples are a classic combination, but apples are high in FODMAPs. This IBS-friendly variation uses grapes instead of apples to lend sweetness, for a festive and attractive main dish or appetizer. Kebabs can be assembled ahead of time and refrigerated until grill-time for convenience. Ingredients 1 teaspoon ground cumin 1 teaspoon ground fenugreek seeds ¼ teaspoon ground allspice ¼ teaspoon ground cardamom ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 pound pork loin chop ½ cup packed fresh basil (24 large leaves) 24 large red globe grapes Preparation Soak twelve 10-inch wooden skewers in water for at least 20 minutes, to prevent the wood from burning on the grill. In a small bowl, combine cumin, fenugreek, allspice, cardamom, salt, and pepper and set aside. Cut the pork into uniformly sized 3/4-inch cubes. Sprinkle the spice mixture onto the pork cubes and stir until well coated. Start each kebab by sliding a cube of pork onto the skewer. Wrap a basil leaf around a grape and thread onto the skewer so that the leaf is pierced in two places and trapped in place. Continue threading, alternating with pork cubes, until each skewer has three pieces of pork and two basil-wrapped grapes, being careful to leave no gaps. Leave room on the ends of the skewer to handle the kebabs. Preheat the gas grill (or, if using charcoal, allow coals to burn until they are covered with a thin layer of gray ash). Grill for 10 to 12 minutes, turning occasionally until pork is only slightly pink in the middle, or to your desired level of doneness. Ingredient Variations and Substitutions Red globe grapes work best in this recipe, as their size and firm skin will help them survive grilling without falling off the skewer, but other grapes may also be used. Kebabs can also be broiled. Place an oven rack about 3 inches below the heating element at the top of your oven and preheat the broiler. Line a baking sheet with aluminum foil and spread out the kebabs on top of the foil. Broil, watching closely and turning several times, until pork has reached the desired level of doneness. Grapes may start to caramelize in places and will soften somewhat. Cooking and Serving Tips To dry basil leaves after washing them, pat them with paper towels or spin them dry in a salad spinner. Serve these kebabs on their own as an appetizer, or over greens in a salad. Or, serve them over a grain of your choice to make them into a hearty meal. Fenugreek seeds are not often encountered in Western cooking and may be hard to find outside of specialty shops. If you can get your hands on some, they will probably be whole, and you will have to grind them yourself. You may want to toast them first, in a dry skillet, for some extra flavor. If you can't track them down, don't worry; this recipe will be lovely without them, too. Rate this Recipe You've already rated this recipe. Thanks for your rating! Was this page helpful? Thanks for your feedback! Get simple, delicious recipes to help you eat well without feeling deprived. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit