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Shish Kebabs with Lemon-Tahini Sauce
Nb persons: 4
Yield:
Preparation time: 15 minutes
Total time: 25 minutes
Source:
| 3 Tbsp | lemon juice, divided |
| 2 tsp | olive oil, divided |
| 2 cloves | garlic, minced |
| ½ tsp | dried oregano |
| 1 pound | pork loin, cut into 1" pieces |
| 2 small | zucchini, cut crosswise into 1" pieces |
| 1 | red bell pepper, cut into 1" pieces |
| ½ | red onion, quartered |
| ¼ c | tahini |
| ¼ c | water |
1. COMBINE 2 Tbsp of the lemon juice, 1 tsp of the oil, the garlic, and oregano in a large bowl until blended. Add the pork, tossing to coat.
2. ALTERNATELY thread the pork, zucchini, bell pepper, and onion on four 10" skewers.
3. COAT a grill rack or grill pan with cooking spray and preheat it to medium. Grill the skewers for 8 minutes, turning once, or until the pork is well marked and the vegetables are tender.
4. MEANWHILE, in a small bowl, combine the tahini, water, and the remaining 1 Tbsp lemon juice and 1 tsp oil until blended. Drizzle each kebab with one-fourth of the sauce. Serves 4.
Tip: Store unused tahini in an airtight container in the refrigerator for up to 3 months.
NUTRITION (per serving) 305 cal, 27 g pro, 10 g carb, 18 g fat, 4 g sat fat, 3 g fiber, 71 mg sodium
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