Oregano & Lemon Pork Kebabs
photo by PaulaG
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb lean pork loin, cut into 1 inch cubes
-
Marinade
- 1⁄2 cup lemon juice
- 1 tablespoon oil
- 2 teaspoons dried oregano
- 1 teaspoon rosemary sprig
- 1 garlic clove, crushed
- 1⁄4 - 1⁄2 teaspoon fresh ground black pepper
-
Choose 2 or 3 from a selection of vegetables
- 1 medium red pepper, cut into large chunks
- 1 medium zucchini, cut into 3/8 inch thick slices
- 8 grape tomatoes
- 1 medium onion, cut into large chunks
- 8 medium white mushrooms
directions
- For the marinade combine all ingredients in a resealable plastic bag or non-reactive bowl.
- Trim the pork of all visible fat and cut into 1 inch cubes. Place cubes in bag and marinate in the fridge for 30 minutes. (You can also toss the vegetables in if you like. Mushrooms and zucchini are especially good in absorbing the flavor.).
- In the meantime soak wooden skewers in water.
- Wash and cut vegetables for kebabs.
- Thread kebabs alternating between the pork cubes and vegetables. Depending on the size of your pork cubes and the length of the skewers, you will have 1 large or 2 small skewers per person.
- Place on indoor or outdoor grill and cook for 8 to 10 minutes.
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Reviews
-
I used metal skewers. I made double the marinade and, as suggested, marinated the veggies with the pork. The pork came out very tender, even with the short marinating time, and the vegetables absorbed the flavor well. I served over rice, heating the extra marinade in the microwave to pour over the top. This one's a winner!
-
Super super kebabs! I let the pork cubes sit in the marinade for 2 hours which did not hurt the flavour at all. The marinade is easy to throw together and adds a wonderful lemony flavour once served. For veggies I used grape tomatoes, yellow/orange peppers and onions. Thank so much for sharing this keeper!
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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