Brochette Of Pork With Lemon And Herb Marinade
|Boneless lean pork||1 Pound|
|Lemon||1 , rind grated and juiced|
|Garlic clove||2 Large, minced|
|Dried basil/25 milliliter fresh basil||2 Teaspoon|
|Dried thyme/15 milliliter fresh thyme||1 Teaspoon|
|Chopped fresh parsley||2 Tablespoon|
|Vegetable oil/Olive oil||1 Tablespoon|
|Sweet green pepper||1 , cut in squares|
|Onions||2 , quartered and separated into pieces|
|Cherry tomatoes/Fresh pineapple chunks||16|
Cut pork into l-in/2.5 cm cubes.
In bowl, combine lemon rind and juice, garlic, basil, thyme, parsley and oil.
Add pork and toss to coat well.
Cover and marinate in refrigerator for 4 hours or overnight.
Alternately thread pork, green pepper, onions and cherry tomatoes or pineapple onto skewers.
On greased grill about 4 in/10 cm over hot coals, or under broiler, grill brochettes, turning often, for 15 minutes or until pork is no longer pink inside.