Greek Pork Kebabs with Black Olive Sauce

Ingredients

• 0.5 teaspoon pepper black divided
• 0.3 cup less-sodium chicken broth fat-free
• 1 tablespoon flat parsley fresh chopped
• 3  garlic cloves divided minced
• 1.5 tablespoons kalamata olives diced pitted
• 1 pound pork tenderloin trimmed cut into 1-inch pieces
• 3 tablespoons juice of lemon fresh divided
• 1.5 teaspoons lemon rind divided grated
• 1 tablespoon olive oil divided
• 1 large bell pepper red cut into 1 1/2-inch pieces
• 1 large onion red cut into 1 1/2-inch pieces
• 0.3 teaspoon salt 

Equipment

• whisk
• grill
• ziploc bags
• skewers

Directions

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.
2. Add pork; seal bag, and marinate in refrigerator 2 hours, turning bag occasionally.
3. . Prepare grill.
4. Remove pork from bag; discard marinade. Thread pork, bell pepper, and onion alternately onto each of 4 (12-inch) skewers.
5. Sprinkle with salt.
6. Place skewers on grill rack coated with cooking spray. Cover and grill 13 minutes or until pork is slightly pink, turning occasionally.
7. Remove from grill; keep warm.
8. 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.
9. Serve sauce over kebabs.