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

Recipe by Oxmoor House January 2006

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Recipe Summary

prep:
19 mins
cook:
13 mins
additional:
2 hrs
total:
2 hrs 32 mins
Yield:
4 servings (serving size: 1 kebab and 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • . 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

204 calories; fat 7.8g; saturated fat 1.9g; protein 25g; carbohydrates 8.1g; cholesterol 74mg; iron 1.8mg; sodium 305mg; calories from fat 35%; fiber 0.8g; calcium 24mg.
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