Greek Pork and Vegetable Kabobs


Something Extra
Summer 2014

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Greek Pork and Vegetable Kabobs
Greek Pork and Vegetable Kabobs
Ingredients
1 tbsp. olive oil
2 tbsp. red wine vinegar
2 tbsp. lemon juice
2 tbsp. plain Greek yogurt
1 tsp. salt
4 cloves garlic, minced
Freshly ground pepper to taste
1-1/2 lbs. Raley's pork tenderloin, cut into 1-inch cubes
1 large red bell pepper, cut into 1-inch squares
1 medium onion, cut into 1-inch squares (large outer rings only)
4 to 6 long skewers
1 tbsp. chopped fresh oregano
Pita bread, halved and lightly grilled
Tzatziki Cucumber and Garlic Dip (in our Deli)
Directions

Marinate meat for at least 2 hours, but up to 2 days for even more flavor.

Prep: 20 minutes, Marinate: at least 2 hours, Cook: 10 to 15 minutes, Serves: 4

1. Place olive oil, vinegar, lemon juice, yogurt, salt, garlic and pepper in a large resealable plastic bag. Squeeze bag gently to mix, then place pork in bag. Let marinate in the refrigerator for at least 2 hours.

2. Thread pork and vegetables onto skewers and discard marinade. Grill over medium-high heat for 10 to 15 minutes or until pork is cooked though, turning occasionally.

3. Remove pork and vegetables from skewers and sprinkle with oregano. Place in pita halves and top with tzatziki. 

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