Artificial Food Coloring Free Feta-Olive Pork Kebabs
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4 servings
For the kebabs
- 1.5 lbs pork shoulder or pork tenderloin, cut into 1.5-inch cubes
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Ā½ tsp smoked paprika
- Ā½ tsp salt
- Ā¼ tsp black pepper
- Ā½ 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
- Ā¼ tsp salt
For serving
- lemon wedges, for serving (optional)
- warm pita bread, for serving (optional)
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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