Prep time: 15 minutes | Cook time: 10 minutes | Serves: 2

Ingredients : 

⅓ cup chopped parsley leaves and tender stems
¼ cup olive oil
2 tablespoons minced red onion
1 tablespoon sherry vinegar
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 teaspoons minced garlic
¼ teaspoon ground cayenne pepper
Salt, to taste
2 pork tenderloins, cut into 1¼-inch cubes
2 bell peppers, cut into 1¼-inch squares

Directions : 

1. Mix the prepared marinade ingredients, including ½ teaspoon salt.
2. Put the pork cubes in a suitable, resealable plastic bag and pour in the prepared marinade.
3. Flip the bag to distribute the prepared marinade, place in a suitable bowl, and let it refrigerate for 4 to 8 hours, turning occasionally.
4. Prepare the Traeger grill for direct cooking over high heat (450 degrees F/ 230 degrees C to 550 degrees F/ 290 degrees C).
5. Remove the pork from the bag. Thread the pork and bell pepper squares alternately onto skewers.
6. Grill the prepared kabobs for 10 minutes with the hood closed until the pork is barely pink in the center, flipping cooked halfway through.
7. Remove the kabobs from the hot grill and season with salt. Serve warm.
Per Serving: Calories 227; Total fat 8.8g; Sodium 302mg; Total Carbs 8.9g; Fiber 2.1g; Sugars 3.3g; Protein 28.5g