Pork Souvlaki

Pork Souvlaki

Marinade
1/2 C chopped onion
1/3 C fresh lemon juice
1/4 C extra-virgin olive oil
1 T dried oregano
2 cloves garlic, chopped
1/2 t salt
1/4 t freshly ground black pepper

2-lb center-cut boneless pork loin, fat trimmed, cut in 1-1/2-in. chunks
Serve with: Chopped Greek Salad with Feta and Olives and pita bread

1. Have ready six 10 to 12-in.-ling metal skewers
2. Marinade: Blend ingredients in blender or food processor until smooth. Pour into a gallon size ziptop bag. Add pork loin, seal bag and turn to coat. Refrigerate 15 minutes or up to 24 hours.
3. Heat outdoor grill or oven broiler. Lightly oil grill rack or broiler pan rack.
4. Thread pok on skewers (discard any remaining marinade), leaving some space between chunks. Grill or broil, turning skewers as needed, 10 to 12 minutes until browned and just barely pink at center. Serve wtih Greek salad and pitas.

Per serving: 277 cal, 34 g pro, 2 g car, 0 g fiber, 14 g fat, 93 mg chol, 164 mg sod.