Greek Pork Kebabs With Black Olive Sauce

• 1 1/2 teaspoons grated lemon rind, divided
• 3 tablespoons fresh lemon juice, divided
• 1 tablespoon olive oil, divided
• 1/2 teaspoon black pepper, divided
• 3 garlic cloves, minced and divided
• 1 pound pork tenderloin, trimmed and cut into 1-inch pieces
• 1 large red bell pepper, cut into 1 1/2-inch pieces
• 1 large red onion, cut into 1 1/2-inch pieces
• 1/4 teaspoon salt
• Cooking spray
• 1/4 cup fat-free, less-sodium chicken broth
• 1 tablespoon chopped fresh flat leaf parsley
• 4 pitted kalamata olives, diced (about 1 1/2 tablespoons)

1. Combine 1 teaspoon lemon rind, 2 tablespoons lemon juice, 1 teaspoon olive oil, 1/4 teaspoon black pepper, and 2 garlic cloves in a large zip-top plastic bag. Add pork; seal bag, and marinate in refrigerator 2 hours, turning bag occasionally.
2. . Prepare grill.
3. . Remove pork from bag; discard marinade. Thread pork, bell pepper, and onion alternately onto each of 4 (12-inch) skewers. Sprinkle with salt.
4. . Place skewers on grill rack coated with cooking spray. Cover and grill 13 minutes or until pork is slightly pink, turning occasionally. Remove from grill; keep warm.
5. . Combine remaining 1/2 teaspoon lemon rind, remaining 1 tablespoon lemon juice, remaining 2 teaspoons olive oil, remaining 1/4 teaspoon pepper, remaining 1 garlic clove, chicken broth, parsley, and olives; stir well with a whisk. Serve sauce over kebabs.

lemon rind, lemon juice, olive oil, black pepper, garlic, pork tenderloin, red bell pepper, red onion, salt, cooking spray, chicken broth, flat leaf parsley, olives

Taken from www.myrecipes.com/recipe/greek-pork-kebabs-with-black-olive-sauce (may not work)