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Prep 15min
Total30min
Servings4
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Ingredients
1/2
cup Greek vinaigrette dressing
1
tablespoon chopped fresh parsley
1
pound pork boneless loin, cut into 1-inch cubes
1
red onion, cut into 8 wedges
1
large red or green bell pepper, cut into 8 pieces
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Steps
1
Heat coals or gas grill for direct heat. Mix dressing and parsley in large bowl; stir in pork, onion and bell pepper. Thread pork, onion and bell pepper alternately on each of four 15-inch metal skewers, leaving 1/4-inch space between each piece. Reserve remaining dressing in bowl.
2
Cover and grill kabobs 4 to 6 inches from medium heat 10 to 15 minutes, turning kabobs 2 or 3 times and brushing with dressing during last 5 minutes of grilling, until pork is no longer pink in center. Discard any remaining dressing.
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You can substitute 8 marinated sweet cherry peppers for the bell pepper. Look for them in the deli or the condiments aisle, next to the olives.
Skewers with flat (rather than round) sides hold ingredients more securely and keep pieces in place when you turn the kabobs.
For added Greek flair, serve these kabobs with cooked new potatoes tossed with butter and chopped fresh parsley, plus a salad of sliced cucumbers and crumbled feta cheese drizzled in an herb vinaigrette.
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