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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (325g) Recipe makes 4 servings |
||
| Calories 320 | ||
| Calories from Fat 133 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.8g | 22% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 5.9g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 91mg | 30% | |
| Sodium 77mg | 3% | |
| Potassium 955mg | 27% | |
| Total Carbohydrate 12.3g | 4% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 4.6g | ||
| Protein 35.3g | 70% | |
Oregano & Lemon Pork Kebabs
By: justcallmetoni
Aug 25, 2005
This recipe comes from New Zealand celebrity chef Mike King courtesy of the NZ Pork Industry Board. The marinade is simple to prepare and imparts a wonderful smell and aroma to the pork. As written, this recipe includes my favorite vegetables for kebabs but you should feel free to use your own. Cooking time includes marinading the pork.
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
1
For the marinade combine all ingredients in a resealable plastic bag or non-reactive bowl.2
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.).3
In the meantime soak wooden skewers in water.4
Wash and cut vegetables for kebabs.5
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.6
Place on indoor or outdoor grill and cook for 8 to 10 minutes.
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- Course > Main Dish
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Featured Reviews for This Recipe
From: Leggy Peggy
On May 27, 2007
Yes, yes, yes — toss the vegetables in with the marinade and pork. Toni, this is a great recipe. Easy, delicious and versatile. I made it as written, and can imagine other good veggie add-ons. Wouldn't change the marinade one bit. Definitely a keeper. Made and reviewed for an Aussie leg of Zaar World Tour.
From: dicentra
On May 9, 2007
Oh wowzers! This is fantastic! The marinade is wonderful! I used the vegetables suggested. The tomatoes were the best part. FDH fired up the grill, and I'm glad. These would not have been the same without it. Toni, you've done it again! I love your recipes! Thanks. 
From: Marginal
On Aug 1, 2006
Great taste. We did not use kabobs but pork chops on an electric grill & we enjoyed it a lot. Thanks.
From: echo echo
On Sep 29, 2005
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!
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