SKEWER INGREDIENTS:
1 # pork tenderloin, trimmed and cut into 1 ½” cubes
1 zest of lemon
¼ C fresh lemon juice
3 T olive oil
3 cloves garlic, minced
¼ C fresh parsley, chopped
2T fresh oregano, chopped
¼ C fresh mint, chopped
Salt and freshly ground black pepper
CREAMY YOGURT DIPPING SAUCE:
1C fat-free Greek style yogurt
2T reduced fat sour cream
2 T tahini
3T ea. fresh parsley and mint, minced
1t fresh oregano, minced
1 T lemon zest
2 T feta cheese, crumbled
½ t honey
METHOD:
Prepare the marinade: Combine lemon juice, zest, olive oil, garlic, parsley, mint, oregano, salt and black pepper in a small bowl. Place pork in a large zip-lock bag and add marinade. Toss to distribute marinade evenly with pork. Refrigerate 2-3 hours or overnight.
Thread the marinated pork onto skewers and season lightly with salt and pepper. **If using wooden skewers, soak skewers in water 30 minutes before using to prevent burning while grilling.
Preheat grill to medium high. Lightly spray skewers with olive oil pan spray. Place on grill and cook 8-10 minutes or until nicely browned and pork is cooked through but still pink (about 145 degrees).
Prepare the creamy yogurt sauce: Combine all sauce ingredients. Season with salt and pepper.
Serve skewers on warmed flatbread with creamy yogurt sauce.
CHEF’s TIP
The skewers can be made in a broiler or on a stovetop, but they won’t achieve the same charred crust that they would on a grill. To broil: Place the kebab skewers on a foil-lined sheet pan and broil on high for about 8 to 10 minutes, turning a few times. Keep a close eye on the skewers so they don’t burn. For stovetop: Heat a grill pan or cast iron skillet over medium-high until hot. Place the skewers on the skillet and cook, turning a few times, about 10 to 12 minutes total.
