Mediterranean Pork and Vegetable Skewers
|Olive oil||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Garlic||8 Clove (40 gm), minced to make 4 teaspoons|
|Dried oregano||1 Teaspoon, crumbled|
|Red pepper flakes||1⁄2 Teaspoon|
|Onions||5 Small, quartered|
|Pork tenderloin||1 1⁄2 Pound, cut into 40 chunks|
|Zucchini||4 Ounce, cut into 40 rounds, 1/2-inch (6 Small Sized)|
|Bell peppers||4 Large, trimmed and cut into 40, 1 inch, pieces|
1. Whisk together oil, lemon juice, garlic, oregano, red pepper flakes, salt, and pepper in a small bowl. Add tomatoes, onions, pork, zucchini, and bell peppers. Cover and refrigerate, stirring occasionally, for 1 to 8 hours.
2. Half an hour before cooking, soak skewers in water for 30 minutes. Set an oven rack 6 inches from the broiler element. Heat broiler.
3. Thread pork and vegetables onto skewers: Alternate zucchini and bell pepper, and end each skewer with pork and a cherry tomato or onion wedge.
4. Broil skewers, turning occasionally, until pork is completely cooked through and vegetables are slightly charred and tender, about 12 minutes. Serve warm or at room temperature.