Low FODMAP Feta-Olive Pork Kebabs

Total time1 hr 5 min

Prep time20 min

Cook time15 min

4.5

(6)

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Ingredients

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
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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
Chef's tip
Lactose-free Greek yogurt works 1:1 in dips, marinades, and baking.
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)
Can be omitted
pita bread

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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