Create the feel of the Mediterranean with these tasty kabobs. Serve with a green salad, couscous, an assortment of olives and Greek music in the background.

Mediterranean Pork Kabobs

1 pound boneless pork loin (or 4 boneless pork chops)
1 6-ounce jar marinated artichoke hearts
1 sweet red bell pepper, seeded and cut into 1-inch squares
1 teaspoon hot pepper sauce
1 teaspoon oregano
2 tablespoons lemon juice
2 teaspoons ground black pepper

Cut pork loin or chops into 1-inch cubes and place in a self-sealing bag. Drain artichoke hearts, reserving marinade; set artichoke hearts and bell pepper squares aside. Add reserved marinade with remaining ingredients to bag; mix well and seal bag. Let stand for 30 minutes, turning bag occasionally (or refrigerate overnight).

Prepare medium-hot coals in covered grill; skewer pork, artichoke hearts and pepper squares; grill for 15 minutes, just until done and nicely browned.

Makes 4 servings.

Note: If using bamboo skewers, soak in water for one hour before using.

Nutritional information per serving: 201 calories; 9 g fat (3 g saturated); 24 g protein; 304 mg sodium; 57 mg cholesterol; 7 g carbohydrates; 3 g fiber.

Recipe from: National Pork Board; www.theotherwhitemeat.com