Grilled pork skewers with ribbon zoodles

Grilled pork skewers with ribbon zoodles

Tender, grilled pork and a zucchini zoodle salad with a Mediterranean dressing. A tasty, keto-friendly meal!

Grilled pork skewers with ribbon zoodles

Tender, grilled pork and a zucchini zoodle salad with a Mediterranean dressing. A tasty, keto-friendly meal!
USMetric
4 servingservings

Ingredients

Pork skewers
  • 1½ lbs 650 g pork tenderloin
  • 4 4 skewer (metal or wooden)skewers (metal or wooden)
  • 2 tsp 2 tsp Italian seasoning
  • 2 tbsp 2 tbsp olive oil
  • ½ tsp ½ tsp garlic powder
  • 1 tsp 1 tsp sea salt
  • ½ tsp ½ tsp peppercorn, whitepeppercorns, white
Ribbon zoodle salad
  • 14 oz. 400 g zucchini
  • 2 tbsp 2 tbsp fresh mint, finely chopped
  • 2 tbsp 2 tbsp fresh parsley, finely chopped
  • ½ tsp ½ tsp minced garlic cloveminced garlic cloves
  • 1 1 lemon, juice and zestlemons, juice and zest
  • 13 cup 80 ml extra virgin olive oil
  • salt and ground black pepper, for seasoning
Mayonnaise
  • 1 cup 240 ml mayonnaise
  • 1 tsp 1 tsp minced garlic clove or garlic pasteminced garlic cloves or garlic paste
  • 1 tbsp 1 tbsp hot sauce
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Instructions

  1. Remove any silver membrane from the pork, and cut it into bite-sized pieces. In a small bowl, whisk together the marinade ingredients. Place the pork in a ziplock bag, add the marinade, and shake to completely coat. Refrigerate for at least one-half hour or overnight. Meanwhile, soak the wooden skewers in cold water, to keep them moist when grilling.
  2. Use a mandolin, a vegetable peeler, or a very sharp knife to shave the zucchini lengthwise into thin ribbon zoodles. Place in a medium-sized bowl with the mint and parsley.
  3. In a small bowl, whisk together the garlic, lemon zest, lemon juice, and oil. Pour over the zoodles and set aside without tossing.
  4. Combine the mayonnaise, garlic, and hot sauce in a small bowl and mix to combine. Set aside.
  5. Remove the pork from the fridge and divide it into 4 equal portions. Discard the marinade and thread each portion onto skewers.
  6. Pre-heat indoor grill pan or outside grill, to medium-high heat.
  7. Grill the skewers for about 4 minutes on each side, or until they reach 144˚F (62˚C) internally.
  8. Using tongs, lightly toss the zoodles with the dressing, and season with salt and freshly ground pepper, to taste.
  9. Serve the pork skewers with zoodle ribbon salad and spicy mayonnaise on the side.

Special equipment

  • Mandolin or vegetable peeler
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6 comments

  1. C
    Where are all the ratings comments?
    Reply: #2
  2. Crystal Pullen Team Diet Doctor

    Where are all the ratings comments?

    You are the first to comment on this recipe. The star rating for the recipe is located under the recipe name.

  3. Verena
    This is a great recipe and it was easy to prepare. I used sour cream instead of mayo, and marinated the meat for about 4 hours. Cooked it on the BBQ and this will be made again!
  4. ellenduncan61
    What is the mayonnaise used for? The pork? Do you use picante sauce or tobacco? Sometimes these recipes aren't real clear.
    Replies: #5, #6
  5. ellenduncan61
    I didn't mean to report the above comment! I was trying to edit it. Tobasco is what I was trying to type!
  6. Kerry Merritt Team Diet Doctor

    What is the mayonnaise used for? The pork? Do you use picante sauce or tobacco? Sometimes these recipes aren't real clear.

    The mayonnaise makes a great dipping sauce! You can use your favorite hot sauce with clean ingredients. Tobasco would be a good choice!

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