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
4 spray(s)
Lemon
1 item(s), medium, large, grated zest and juice
Canola oil
4 tsp
Garlic
3 clove(s), minced
Table salt
½ tsp
Black pepper
¼ tsp
Uncooked lean boneless pork loin roast
1 pound(s), cut into 3/4-inch cubes
Uncooked zucchini
1 medium, halved lengthwise and sliced
Uncooked yellow summer squash
1 medium, halved lengthwise and sliced
Cherry tomatoes
2 cup(s), (1 pint)
Red onion
1 medium, cut into 8 wedges
Fresh basil
¼ cup(s), leaves
Lemon
1 item(s), medium, 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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