Greek Pork Kebabs with Black Olive Sauce

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)

Preparation

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.