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Lemon-basil pork and vegetable kebabs

Lemon-basil pork and vegetable kebabs

4
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

Notes

Accompany these colorful kebabs with a half-cup side of cooked couscous per serving.

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