Greek Kabob Salad

Greek Kabob Salad
Servings: 4


  • 1 7 ounce container hummus
  • 1/4 cup lemon juice
  • 2 tablespoons water
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound pork tenderloin, cut into 1-1/4-inch cubes
  • 2 teaspoons honey
  • 1 red pepper, cut into bite-size chunks
  • 1 8 ounce package Mediterranean mixed salad greens
  • 1 medium cucumber, sliced

Make It

1. Heat the broiler. In a small bowl, stir together the hummus, lemon juice, water, garlic, salt, and pepper. Place the pork cubes in a large bowl. Top with half of the hummus mixture and stir together so it's mixed well. Add the honey to the remaining hummus mixture and set aside.

2. Alternately thread the pork and pepper pieces onto metal or wooden skewers (soak the wooden ones in water first), leaving 1/4-inch space between pieces. Place skewers on the unheated rack of a broiler pan. Broil 4 inches from the heat for 12 to 15 minutes or until pork is done, turning every once in a while to brown evenly.

3. In a large bowl, combine the salad greens and cucumber. Toss with the reserved hummus mixture. Divide the vegetables among the serving plates. Then place the kabobs on top.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 258, Fat, total (g): 7, carb. (g): 21, fiber (g): 4, pro. (g): 28, Percent Daily Values are based on a 2,000 calorie diet.