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Low Cholesterol Brochette of Pork w/Lemon & Herb Marinade
1 pound of
boneless lean pork
grated rind and juice of 1 lemon
2 large cloves garlic, minced
2 teaspoons of dried basil or 2 tablespoons fresh
1 teaspoon of dried thyme or 1 tablespoon fresh
2 tablespoons of chopped fresh parsley
1 tablespoon of vegetable or olive oil
1 sweet green pepper, cut in squares
2 medium onion, quartered and separated into pieces
16
cherry tomatoes or fresh pineapple chunks |
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Trim all visible fat, then cut pork into 1 inch cubes. In bowl, combine the lemon rind and juice, garlic, basil, thyme, parsley and oil. Add pork and toss to coat well. Cover and marinade in refrigerator for 4 hours or overnight.
Alternately thread pork, green pepper, onions, and cherry tomatoes or pineapple onto
skewers. On a greased grill about 4 inches over hot coals or under broiler, grill brochettes, turning often, for 15 minutes or until pork is no longer pink inside. Makes 4 servings
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