Anti Inflammatory Feta-Olive Pork Kebabs

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Anti Inflammatory Feta-Olive Pork Kebabs

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Ingredients

4 servings

For the kebabs

1.5 lbs pork shoulder or pork tenderloin, cut into 1.5-inch cubes
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
Chef's tip
Choose chicken breasts of similar thickness, or pound them evenly. Cooking time may vary, so cook to 165°F (74°C) before slicing.
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
2 cloves garlic, minced
1 tsp dried oregano
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
½ cup kalamata olives, pitted and halved
3 oz feta cheese, crumbled

For the yogurt sauce

1 cup plain greek yogurt
1 tbsp fresh lemon juice
1 tbsp olive oil
2 tbsp fresh mint or flat-leaf parsley, finely chopped
¼ tsp salt

For serving

lemon wedges, for serving (optional)
warm pita bread, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, lemon zest, garlic, oregano, smoked paprika, 1/2 tsp salt, and black pepper. Add the pork cubes and toss until evenly coated. Cover and refrigerate for at least 30 minutes.
2
While the pork marinates, stir together the Greek yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, fresh mint (or parsley), and 1/4 tsp salt in a small bowl until smooth. Refrigerate until ready to serve.

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