Pork and Vegetable Kebabs

Crushed fennel seeds combine with garlic powder to create the savory rub for these juicy skewers

8 (12") wooden or metal skewers

1 (20 oz.) pork tenderloin

2 medium yellow and/ or red tomatoes 1 red pepper

1 yellow squash

2 lemons

2 tsp. fennel seeds, finely crushed 1 tsp. garlic powder

1⁄4 tsp. + 1⁄8 tsp. salt

1⁄4 tsp. + 1⁄8 tsp. pepper

1⁄4 cup olive oil

If using wooden skewers, soak in water 15 min. Prepare grill for direct-heat cooking. Trim pork tenderloin; cut into 11⁄4 " pieces. Cut tomatoes into 1" wide wedges. Halve pepper; remove seeds. Cut into 11⁄ 2" x1" pieces. Trim squash; halve lengthwise. Cut halves crosswise into 1⁄ 2" slices. Grate 1⁄ tsp. zest and squeeze 3 Tbs.

2 juice from lemons.

In large bowl, combine crushed fennel seeds, garlic powder, 1⁄ tsp. salt and 1⁄ tsp.

4 4 pepper. Add pork pieces and 1 Tbs. olive oil; toss until evenly coated. Thread pork, tomatoes, red pepper and squash onto skewers. Transfer skewers to grill grate. Grill skewers, turning once, until pork is cooked through, 5– 6 min. per side.

Transfer skewers to serving plate. In bowl, whisk remaining olive oil, lemon juice and zest, remaining 1⁄ tsp. salt and 8

1⁄ tsp. pepper. Drizzle over skewers.

8

Easy variation: Make them Pork ’n’ Pineapple Kebabs. Sub in 1 tsp. ground coriander for the fennel seeds. Sub in 1 cup fresh pineapple cubes for the squash. Continue with recipe as directed. If desired, add 2 tsp. finely chopped jalapeño to the dressing before drizzling.

Servings: 4. Active time: 50 min. Total time: 50 min. + grill prep Calories: 310 Protein: 29g Fat: 19g (4g sat.) Chol.: 75mg Carbs.: 9g Sodium: 640mg Fiber: 3g Sugar: 5g