Greek Pork Kebabs

Pork Kebabs:

¼ C olive oil
3 tbsp lemon juice
1 tbsp red wine vinegar
2 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
2 tsp garlic, chopped
½ tsp grated lemon rind
1 tsp salt
½ tsp coarsely ground black pepper
1 ½ lbs (750g) pork tenderloin, cut into 1 inch cubes

Yogurt sauce:
1 C plain Greek yogurt
1 tsp garlic, finely chopped
½ tsp salt

Directions:
? Combine olive oil, lemon juice, red wine vinegar, oregano, thyme, garlic, lemon rind, salt and pepper in a large bowl. Add pork and toss until well coated with marinade. Let stand for 10 to 30 minutes.
? Heat BBQ or oiled grill pan on high heat.
? Thread pork on skewers (if you are using wooden ones you will need to soak them in water for 30 minutes in advance). Turning occasionally, grill pork for 10 minutes or until browned at the edges and cooked through but still juicy.
? Combine yogurt, garlic and salt in a bowl and stir together.
? Serve pork with yogurt sauce.
Makes approximately 6 kebabs. Count each kebab as 3 proteins and add scant protein if you use the dipping sauce.

Recipe courtesy of www.newscanada.com