We had a nice, warm day this spring week. I didn’t feel like cooking inside. And I definitely didn’t feel like eating a gut-busting meal either. With the warmers days ahead, I’ve been into lemons more than usual lately. That, and I’m lucky enough to have friends with lemons. J So I created a recipe that I am quickly becoming obsessed with; garlic lemon…it could be a quick marinade or the perfect vinaigrette! It’s perfect for poultry, pork, veggies, and salads. It’s so refreshing and adds the perfect amount of brightness to many dishes. If anything, make this marinade/ vinaigrette to keep on hand. Enjoy!
Health tips: low carb, diabetes friendly, kidney friendly
Ingredients: 4 servings
- 1 to 1 ¼ pounds lean pork loin chops, cubed into 1 ½ to 2 inch pieces
- 6-8 small tomatoes
- 2 zucchini, cut into 1 inch rounds
- ½ tsp lemon zest
- ¼ c. lemon juice (about 1 and a half lemons)
- 1 TBS fresh parsley
- 1 clove of garlic
- ¼ tsp red pepper flake
- ¼ tsp salt
- 1/3 c canola oil
If I were you, I would double the batch of the vinaigrette so you have it on hand for dinner any night of the week. If you add a ½ to 1 tsp of honey or agave syrup, it adds a little sweetness that is yummy on salads. Or you can substitute the lemons for lime and the parsley for cilantro. If you are going to make it as a salad dressing, I would add a ½ cup of oil instead of 1/3 cup. It’s very versatile, but very delicious, and a great go-to. You’ll become obsessed too!
- To make the marinade/vinaigrette, throw lemon zest, juice, parsley, garlic, pepper flake, and salt in a small, personal blender to combine. Add oil and blend for a few seconds more until emulsified.
- Add ¼ cup of the marinade and pork cubes into a bag to combine for only 30 minutes (any longer and the lemon will start to cook the meat).
- Add 2 TBS of the marinade and veggies into a separate bag to combine for 30 minutes. Reserve the rest for later. If you are using wooden kebab sticks, soak them in water for the 30 minutes.
- Preheat grill to medium high heat. Skewer the pork on the kebabs; then skewer the veggies on separately. Grill veggies 3-5 minutes per side (depending on how done you want them). Grill the pork for about 5 minutes per side (or until a thermometer reads 155). Take them off and add the rest of the reserved marinade on top. Enjoy!