Greek Pork Kebabs with Black Olive Sauce

Oxmoor House
Soak the wooden skewers at least 30 minutes before threading ingredients.
4 servings (serving size: 1 kebab and 1 1/2 tablespoons sauce)


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1 1/2 teaspoons grated lemon rind, divided
3 tablespoons fresh lemon juice, divided
1 tablespoon olive oil, divided
1/2 teaspoon black pepper, divided
3 garlic cloves, minced and divided
1 pound pork tenderloin, trimmed and cut into 1-inch pieces
1 large red bell pepper, cut into 1 1/2-inch pieces
1 large red onion, cut into 1 1/2-inch pieces
1/4 teaspoon salt
Cooking spray
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon chopped fresh flat leaf parsley
4 pitted kalamata olives, diced (about 1 1/2 tablespoons)


Prep: 19 Minutes
Cook: 13 Minutes
Other: 2 Hours

Combine 1 teaspoon lemon rind, 2 tablespoons lemon juice, 1 teaspoon olive oil, 1/4 teaspoon black pepper, and 2 garlic cloves in a large zip-top plastic bag. Add pork; seal bag, and marinate in refrigerator 2 hours, turning bag occasionally.

. Prepare grill.

. Remove pork from bag; discard marinade. Thread pork, bell pepper, and onion alternately onto each of 4 (12-inch) skewers. Sprinkle with salt.

. Place skewers on grill rack coated with cooking spray. Cover and grill 13 minutes or until pork is slightly pink, turning occasionally. Remove from grill; keep warm.

. Combine remaining 1/2 teaspoon lemon rind, remaining 1 tablespoon lemon juice, remaining 2 teaspoons olive oil, remaining 1/4 teaspoon pepper, remaining 1 garlic clove, chicken broth, parsley, and olives; stir well with a whisk. Serve sauce over kebabs.

Created date

March 2010

Nutritional Information

Calories 204
Fat 7.8 g
Satfat 1.9 g
Protein 25.0 g
Carbohydrate 8.1 g
Cholesterol 74 mg
Iron 1.8 mg
Sodium 305 mg
Caloriesfromfat 35 %
Fiber 0.8 g
Calcium 24 mg