• 4servings
  • 50minutes
  • 448calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsSelenium, Copper, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons lite olive oil

  2. 1 tablespoon oregano

  3. 1/3 cup fresh lemon juice

  4. 1/2 teaspoon black pepper

  5. 1/8 teaspoon rosemary

  6. 2 garlic cloves , crushed

  7. 2 lbs pork tenderloins (trim off any fat and cut into 3/4-inch cubes or smaller for appetizers)

  8. 1 1/2 cups plain low-fat yogurt or 1 1/2 cups plain fat-free yogurt

  9. 1/2 cup chopped green onion

  10. 1/4 cup chopped fresh parsley

  11. 1 large tomato , seeded and diced

Instructions Jump to Ingredients ↑

  1. Combine Oil, lemon juice, oregano, pepper, rosemary and garlic.

  2. Place pork in non metallic container and pour marinade over the cubed meat.

  3. Cover and refrigerate for 8 hours or over night.

  4. Combine the Yogurt,green onions, parsley & tomato. Place in fridge ready to serve with the kebobs.

  5. Skewer the meat loosely place skewers on baking sheet baste with marinade.

  6. For appetizers place cubes on a foil lined cookie sheet (not skewered) (recommend oven for cooking appetizers 400- 20 minutes)pour the marinade over the cubes.

  7. Now you may BBQ or grill the skewers in 400 degrees F oven.

  8. Baste several times while cooking 9 Serve the yogurt sauce on the side at the table.

  9. For the appetizers when cooked Skewer meat cubes with a toothpick and serve with the Yogurt dipping sauce.


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