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Greek Pork Kebabs with Black Olive Sauce

Prep time 19 mins
Cook time 13 mins
Other time 2 hrs
Yield 4 servings (serving size: 1 kebab and 1 1/2 tablespoons sauce)
Soak the wooden skewers at least 30 minutes before threading ingredients.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. . Prepare grill.

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

  4. . 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.

  5. . 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.

Oxmoor House Healthy Eating Collection