Nothing makes me hungry like swimming does.
After completing my laps I get so ravenous, I could eat everything in sight. More so than after the other vigorous cardio workouts I routinely do for triathlons (i.e., running and biking).
When the body is immersed in cold water it expends energy to keep itself warm — in addition to the calories burned for swimming.
To calm down my hunger I usually keep a Lårabar in my bag to eat right afterwards.
It takes away that initial eat “everything in sight” feeling and I am better able to stop and think about eating something good, rather than doing the binge thing.
Such as these kebabs.
The orange’s slight acidity paired with the thyme penetrating fragrance work like a charm with pork; but lamb or chicken would also benefit from it.
Serve them with crunchy greens on the side, and eat them with your hands.
Cause life tastes better when you eat with your hands, and takes less time too!
Orange Thyme Pork Kebabs Print this recipe!
Adapted from Martha Stewart Living
1 lbs / 453 gr boneless pork loin, cut into 1½-inch cubes
Juice and zest of one orange
4 garlic cloves, minced
2 tablespoons thyme
1 tablespoon mustard (I used Dijon mustard)
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
4 tablespoons olive oil
In a bowl combine orange juice, orange zest, garlic, thyme, mustard, salt and pepper.
Whisking constantly, pour oil in a slow, steady stream until emulsified.
In a Ziploc bag (or a shallow dish) combine pork chunks and orange marinade and let marinate for at least 20 minutes at room temperature.
Thread pork chunk onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand), and discard marinade.
Heat a grill pan (or a grill) over medium-high heat and grill pork, turning every now and then, until cooked through and slightly charred, about 12 to 15 minutes.
Serve with orange wedges and thyme sprigs.
One serving yields 370 calories, 15 grams of fat, 3 grams of carbs and 31 grams of protein.