Lemon-basil pork and vegetable kebabs
1
Points®
Total time: 32 min • Prep: 20 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Colorful garden veggies and cubes of lean pork make for terrific kebabs. As an alternative, you can make this dish by using trimmed center-cut pork chops and grilling them whole and placing the vegetables in a grill basket to cook.
Ingredients
Cooking spray
1 spray(s)
Lemon
1 wedge(s), grated zest and lemon juice
Canola oil
4 tsp(s)
Garlic
3 clove(s), large, minced
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Uncooked lean trimmed boneless pork chop
1 pound(s)
Zucchini
1 medium, halved lengthwise and cut into 1.25-cm (½-in) slices
Yellow summer squash
1 medium, halved lengthwise and cut into 1.25-cm (½-in) slices
Cherry tomatoes
2 cup(s)
Red onion
1 medium, cut into 8 wedges
Fresh basil
¼ cup(s), small leaves
Lemon
1 wedge(s), cut into wedges
Instructions
1
Spray grill rack with nonstick spray; preheat grill to medium high or prepare medium-hot fire.
2
Stir together lemon zest and juice, oil, garlic, salt, and pepper in large bowl; add pork, zucchini, yellow squash, tomatoes, and onion; toss to coat. Thread onto 16 (6-inch) skewers. (If using wooden skewers, soak in water 30 minutes before threading on chicken and vegetables to prevent charring.)
3
Place skewers on grill rack and grill, turning frequently, until browned and cooked through, 10–12 minutes. Transfer to serving platter and sprinkle with basil. Serve with lemon wedges.
4
Serving size: 4 kebabs
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