This recipe may be BBQ'd or grilled in the oven.If you like spicy food add a Jalapeno pepper to the dipping sauce. It can be served over rice as a main meat dish. Put meat over the rice and drizzle the sauce over it.For appetizers serve a cube on a toothpick with the sauce on the side This recipe will make 4 main course servings or 32 appetizers
- 2 tablespoons lite olive oil
- 1 tablespoon oregano
- 1⁄3 cup fresh lemon juice
- 1⁄2 teaspoon black pepper
- 1⁄8 teaspoon rosemary
- 2 garlic cloves, crushed
- 2 lbs pork tenderloin (trim off any fat and cut into 3/4-inch cubes or smaller for appetizers)
- 1 1⁄2 cups plain low-fat yogurt or 1 1⁄2 cups plain fat-free yogurt
- 1⁄2 cup chopped green onion
- 1⁄4 cup chopped fresh parsley
- 1 large tomato, seeded and diced
- Combine Oil, lemon juice, oregano, pepper, rosemary and garlic.
- Place pork in non metallic container and pour marinade over the cubed meat.
- Cover and refrigerate for 8 hours or over night.
- Combine the Yogurt,green onions, parsley & tomato. Place in fridge ready to serve with the kebobs.
- Skewer the meat loosely place skewers on baking sheet baste with marinade.
- 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.
- Now you may BBQ or grill the skewers in 400 degrees F oven.
- Baste several times while cooking
- Serve the yogurt sauce on the side at the table.
- For the appetizers when cooked Skewer meat cubes with a toothpick and serve with the Yogurt dipping sauce.
Heavenly! The flavours of the lemon, garlic and herbs are fantastic and the lemon juice really tenderizes the pork. I made this with 2 tenderloins left whole, which made it even easier, but next time I will try it with the meat cubed and skewered. Wonderful recipe, Bergy!
Very yummy! The marinade smelled like heaven when I opened the ziplock. I used lamb leg instead of pork loin, and was suprised at how tender it was. I love the tang that the lemon juice gives to the meat, really perks up the flavor. I'm looking forward to trying this marinade again, on both pork and chicken. Thanks for a great recipe!