Greek Pork and Veggie Kabobs

3 tablespoons olive oil, divided
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1 clove garlic, minced
0.5 lb (1-inch-thick) boneless pork chops, cut into
1-inch pieces
1/4 (8 oz) package whole fresh mushrooms
1/2 medium red bell pepper, cut into 1-inch
pieces
1/2 medium red onion, cut into wedges
1/4 teaspoon salt
1/4 teaspoon black pepper

Serve with Greek Yogurt Sauce

Preheat grill. Combine 2 tablespoons oil, lemon
rind, lemon juice, oregano and garlic in a small
bowl. Place pork in a zip-top plastic bag;
combine mushrooms, bell pepper and onion in
a separate plastic bag. Pour half of olive oil
mixture over pork and half over vegetables.
Seal both bags; turn to coat. Let stand 15
minutes. Remove pork and vegetables from
bags; discard marinade. Thread pork onto
skewers, and thread vegetables onto separate
skewers. Sprinkle pork and vegetable kabobs
with salt and pepper. Place skewers on a grill
rack rubbed with remaining 1 tablespoon oil.
Grill pork skewers 6 minutes or until done,
turning once. Grill vegetable skewers 3 to 5
minutes or until tender and slightly charred,
turning once. Serve with Greek Yogurt Sau

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user LOVITAR.