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Tuscan Pork Kebabs
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Tuscan Pork Kebabs
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Tuscan Pork Kebabs
FROM CHEF DALE MACKAY
Ingredients
| ¼ | teaspoon fennel seeds, toasted and ground | |
| ½ | cup CO-OP GOLD PURE Extra Virgin Olive Oil | |
| 1 ½ | teaspoons garlic, minced | |
| ½ | teaspoon chili flakes | |
| 1 ½ | tablespoons oregano | |
| 1 ½ | teaspoons capers, chopped | |
| ½ | teaspoon salt | |
| 1 | lemon, zested and juiced | |
| 1 | pound boneless pork loin | |
| 8 | green or black olives, pitted |
Directions
Place all marinade ingredients in a medium bowl and whisk together.
Cut pork loin into quarter-inch strips lengthways. Place strips in marinade and mix well. Refrigerate for at least six hours.
Weave pork onto skewer, add olive and repeat.
Grill at medium to high heat for about three minutes on each side or until cooked through with an internal temperature of 71° C (160° F). Serves two as a main dish or four as a side dish.
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