Curried Pork Kabobs

1. For marinade, in medium bowl stir together yogurt, orange juice and seasonings. Blend well.

2. Add pork cubes to bowl, stir to coat with amrinade. Cover and refrigerate 4-24 hours.

3. Remove pork from marinade, discarding marinade; with paper towels lightly pat pork dry.

4. Skewer pork evenly on skewers.

5. Grill over medium-hot coals, turning frequently, for about 10 minutes, until nicely browned.

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Nutrient	Quantity
Total fats	32.6983 g
Protein	98.8704 g
Carbohydrates	7.5339 g
Energy	740.5358 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1563 g
Water	347.5445 g
Aspartic acid	9.6084 g
Calcium, Ca	82.9689 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1224 g
Lutein + zeaxanthin	40.354 g
Fiber, total dietary	2.6177 g
Carotene, beta	18.231 g
Niacin	36.515 mg
Hydroxyproline	0.2493 g
Vitamin A, RAE	8.3053 g
Fatty acids, total trans-polyenoic	0.0907 g
Arginine	6.5237 g
Riboflavin	0.8683 mg
Tocopherol, beta	0.0001 mg
Fatty acids, total polyunsaturated 15:0	0.0091 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1451 g
Fatty acids, total saturated 20:1	0.2153 g
Glutamic acid	15.6273 g
Sodium, Na	221.8945 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7614 g
Total lipid (fat)	32.6983 g
Manganese, Mn	0.4641 mg
Fructose	0.0068 g
Proline	3.9695 g
Fatty acids, total saturated 16:0	6.9661 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.3683 g
Sucrose	0.0357 g
Choline, total	265.0906 mg
Fatty acids, total polyunsaturated 18:1 t	0.2003 g
Sugars, total	2.6843 g
Serine	4.2335 g
Fatty acids, total saturated 10:0	0.0265 g
Fatty acids, total saturated 18:0	3.6588 g
Fatty acids, total saturated 20:4 undifferentiated	0.2312 g
Vitamin B-6	3.3106 mg
Selenium, Se	151.5458 g
Ash	5.0123 g
Vitamin D	81.6002 IU
Fatty acids, total saturated 18:1 undifferentiated	13.3914 g
Pantothenic acid	3.3637 mg
Phenylalanine	4.1182 g
Copper, Cu	0.346 mg
Betaine	14.1989 mg
Thiamin	3.0711 mg
Retinol	4.5333 g
Methionine	2.6959 g
Iron, Fe	4.6695 mg
Carbohydrate, by difference	7.5339 g
Phosphorus, P	1060.1502 mg
Folate, total	9.76 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0907 g
Tocopherol, gamma	0.1921 mg
Alanine	5.7444 g
Cholesterol	303.734 mg
Valine	5.1182 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0136 g
Fatty acids, total saturated 18:2 undifferentiated	3.5987 g
Glycine	4.4119 g
Carotene, alpha	1.86 g
Glucose (dextrose)	0.0057 g
Fatty acids, total saturated 14:0	0.4064 g
Zinc, Zn	7.3968 mg
Isoleucine	4.8151 g
Tocopherol, delta	0.0907 mg
Fatty acids, total saturated 12:0	0.014 g
Fatty acids, total polyunsaturated	4.1267 g
Fatty acids, total saturated 14:1	0.0068 g
Tocotrienol, gamma	0.0008 mg
Fatty acids, total polyunsaturated 17:1	0.0025 g
Leucine	8.3398 g
Tocotrienol, alpha	0.0471 mg
Vitamin A, IU	93.4684 IU
Folate, DFE	9.76 g
Tryptophan	1.0324 g
Vitamin C, total ascorbic acid	16.6663 mg
Phytosterols	3.089 mg
Fatty acids, total polyunsaturated 18:1 c	12.3635 g
Fatty acids, total saturated 20:0	0.0423 g
Tyrosine	3.7234 g
Vitamin B-12	2.4027 g
Vitamin K (phylloquinone)	0.2892 g
Fatty acids, total saturated	11.2083 g
Histidine	4.2237 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0057 g
Fatty acids, total monounsaturated	14.3771 g
Threonine	4.3959 g
Folate, food	9.76 g
Fatty acids, total polyunsaturated 17:0	0.0775 g
Vitamin D (D2 + D3)	1.8133 g
Cryptoxanthin, beta	52.39 g
Vitamin D3 (cholecalciferol)	1.8133 g
Vitamin E (alpha-tocopherol)	0.7044 mg
Fatty acids, total trans	0.2909 g
Fatty acids, total trans-monoenoic	0.2003 g
Magnesium, Mg	144.9549 mg
Lysine	9.071 g
Potassium, K	1868.3362 mg
Cystine	1.1326 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Orange juice	2 tablespoons	13.95	3.224	0.062
Salt	0.5 teaspoon	0	0	0
Ginger	0.25 teaspoon	0.4	0.0888	0.0038
plain yogurt	1 cup	0	0	0
Coriander	1 tablespoon	14.9	2.7495	0.8885
Turmeric	0.5 teaspoon	4.68	1.0071	0.0488
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
pork loin	1 lb	702.6683	0	31.4614
barbecue skewer	4	0	0	0