Mediterranean Pork Kebabs - and variations

You can't go wrong with a kebab, they are versatile and fun.  Mix up the meat and veggies to what your preference is or what the fridge holds!  The trick to kebabs is cutting everything to about the same size so it cooks evenly.

1/2 cup Garlic and Herb marinade
1/2 cup ketchup
2 tsp each dried oregano leaves and lemon juice
500 g pork tenderloin cut into 16 bite size chunks
16 each bite size chunks zucchini and cherry tomatoes

1. Soak 8 long bamboo skewers in cold water for 30 minutes.  Preheat the grill to medium high and grease the grate.  Stir the marinade with the ketchup, oregano and lemon juice until well combined.  Toss half of the mixture with the pork and vegetables; let stand for 15 minutes.
2. Thread 2 pieces each of pork, zucchini and cherry tomatoes alternately onto each skewer.  Grill the skewers; turn as needed and baste occasionally with remaining marinade mixture for 10 to 12 minutes or until pork is cooked through.  Makes 4 servings.

For Steakhouse Mushroom Kebabs

• replace Garlic & herb marinade with steak spice marinade
• replace ketchup with Diana Marinade Western Smokehouse flavour
• replace pork tenderloin with beef top sirloin
• replace Zucchini and Cherry Tomatoes with Button mushrooms and red onion

For Spicy Tex Mex Kebabs

• replace Garlic and Herb marinade with Diana Marinade Spicy Southwest flavour
• replace ketchup with Diana Sauce original
• omit oregano and lemon juice
• replace pork tenderloin with chicken breast
• replace zucchini and cherry tomatoes with red and green peppers