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
Preparation
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.
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.
