Greek Pork Kebabs with Black Olive Sauce

Soak the wooden skewers at least 30 minutes before threading ingredients.

Yield: 4 servings (serving size: 1 kebab and 1 1/2 tablespoons sauce)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 204
  • Fat: 7.8g
  • Saturated fat: 1.9g
  • Protein: 25.0g
  • Carbohydrate: 8.1g
  • Cholesterol: 74mg
  • Iron: 1.8mg
  • Sodium: 305mg
  • Calories from fat: 35%
  • Fiber: 0.8g
  • Calcium: 24mg


  • 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)


  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.
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