Southwest Pork Tenderloin Kabobs

VIRGINIA BEACH, Va. - Meal for 4 for under $20

Recipe from:
E.A.T. Bistro, Virginia Beach

Southwest Pork Tenderloin Kabobs with Corn and Barley Tabouli & Chili-spiked Garlic Yogurt Sauce
2 Pork tenderloins
2 Tsp. Minced garlic
1 Lemon, rind zested and juiced
2 Tsp. dry oregano
1/4 Cup Olive oil
2 Tsp. Chili powder

1/2 tsp. each salt and fresh ground black pepper
Remove silverskin from tenderloins and slice into 1" pieces. Combine remaining ingredients and add to meat. Marinate at least 1 hour or as long as 8 hours. Thread on 4 metal or wooden skewers. Grill on charcoal or gas grill 4 minutes on each side.

Southwest Yogurt Sauce
1 Cup Plain Greek yogurt
1 Tsp. Garlic, finely minced
Cucumber, shredded on box grater and drained, then measure to equal 1/2 cup
1/2 to 1 Tsp. Chili powder
1/2 Tsp. Salt
Combine all ingredients

Southwest Barley & Corn Tabouli
1 Cup Barley (not quick cooking)
2 Cups Frozen corn, thawed
1 Cup thinly sliced Green onions
1 Cup chopped Parsley
1/2 Cup chopped Cilantro
1/2 Cup chopped Fresh mint
1 1/2 - 2 Cups Fresh tomatoes, diced
1 Tsp. finely minced Garlic
1 whole Lemon *see procedure
4 Tbs. Fresh lemon juice
1/2 Cup Extra Virgin Olive Oil
1 Tsp. each Salt and Fresh-ground pepper

Cook Barley in 3 1/2 cups water and a pinch of salt for 25 minutes until tender. (Add more water if necessary). Drain in a strainer and rinse under cold water till cool. Place in bowl with thawed corn, tomatoes, parsley, cilantro, and mint.

*Slice whole lemon thinley, removing seeds and then dice small. Add to bowl. Combine lemon juice, oil, and garlic. Pour over ingredients in bowl. Season with salt and pepper and let sit 30 minutes or more to develop flavors.

Put 1 1/2 cups of Tabouli on plate. Top with grilled skewers. Place 1/4 cup Taziki sauce on