The acid and the yogurt help to tenderize and flavor otherwise traditional bland pork. The couscous cooks away while your kababs cook for a quick dinner.

We Provide
  • 10 Oz. Pork Tenderloin
  • 2 Oz. Greek Yogurt
  • 2 Cloves Garlic
  • 1 Lemon
  • 1 Green Bell Pepper
  • 5 Oz. Cherry Tomatoes
  • 1 Cup. Couscous
  • ½ Tablespoon Sumac
  • 4 Skewers
  • ¼ Teaspoon Veggie Base
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauce Pan with lid
  • Cutting Board
  • Rimmed Baking sheet covered with foil
  • Chefs Knife
  • Medium Mixing Bowl
  • ¾ Cup Water
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Step 1


Prep the skewers by soaking them in water. This step is optional but it prevents the ends from burning. Cut the lemon into slices and the green bell pepper into 1 inch pieces.

Step 2


Crush the garlic into a medium mixing bowl and cover with greek yogurt. Season with salt, pepper and a drizzle of olive oil, stir to combine. Cut the pork tenderloin into 1 inch cubes and add into the mixing bowl with seasoned greek yogurt. Toss until coated and set aside to marinate.

Step 3


Make the couscous by brining ¾ cup of water to a boil in a small sauce pan and add in veggie base. Stir to combine. Once boiling, season with a pinch of salt and add in the couscous. Stir to combine, cover with a lid and remove from heat. Let steam for 15 minutes or until the water is absorbed.

Step 4


Preheat your broiler to high. While the couscous cooks, assemble your skewers. Add a slice of lemon, a piece of bell pepper, cherry tomato and then a piece of pork. Continue alternating in this pattern until you run out of ingredients.

Step 5


Arrange the skewers on a rimmed baking sheet lined with foil. Place under the heat for 10 minutes, or until charred and the pork is cooked through.

Step 6


To plate, fluff the couscous with a fork and then create a bed on a plate. Top with half of the skewers and finish with a big sprinkle of sumac.



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