Easy Grilled Pork Kebabs
By Andrew Zimmern
In this recipe, I marinate pork in my new Citrus Herb seasoning, Greek yogurt and lemon, before skewering the meat and cooking it in a hot pan. Serve it stuffed into pitas or as a rice bowl with a tomato and cucumber salad and tzatziki sauce.
Grilled Pork Kebabs
- 2 pounds boneless pork tenderloin or trimmed pork shoulder, cut into 1-inch cubes
- 1 cup plain Greek yogurt
- 1/4 cup Andrew Zimmern’s Citrus Herb Seasoning
- Juice and zest of 1 lemon
- Pita, tomatoes, onion, cucumber, tahini and hot chiles
- Israeli salad
- Tzatziki sauce
In a large mixing bowl, combine the pork cubes, yogurt, Citrus Herb seasoning, lemon zest and lemon juice. Place in a zip top bag and allow to marinate in the refrigerate for several hours or overnight.
Soak bamboo skewers in water for 20 minutes; drain. Thread the meat onto the skewers.
Preheat a large sauté pan or grill pan over medium-high heat. Add the skewered pork, and griddle on all sides until crispy and cooked through, about 10-12 minutes. Let rest and serve in a pita sandwich, or over rice with your favorite vegetables.
I like to serve the pork kebabs in a pita bread sandwich with sliced tomatoes, sliced red onions, cucumber, tahini, hot chiles and lemon. Sprinkle some Mediterranean Magic seasoning over the top and serve.