Ingredients

• 1 lb Pork Loin, cut into 1 inch cubes
• 2 zucchini, cut 1 inch thick
• mushrooms
• 2 tbsp Moroccan Seasoning
• 1 tbsp olive oil
• 1/2 cup Sour Cream
• 1 tbsp Dill, minced
• 2 tbsp Cucumber, peeled and minced
• 1/2 tsp garlic, minced
• 1/2 tsp lemon juice
• salt & pepper to taste

Directions

1. Pre-heat grill to high heat, clean, and reduce heat to medium.
2. While the grill is pre-heating, cut the pork loin into 1-inch cubes. In a large zip lock bag place the pork in the bag followed by the Moroccan Seasoning and olive oil. Seal the bag and mix well. Place the pork in the refrigerator while you prep the rest of the meal.
3. Cut the zucchini and clean the mushrooms, set aside.
4. Pull the pork out of the refrigerator and begin skewering the pork, zucchini, and mushrooms (in whatever order works for you).
5. Place the kebabs on the grill for 5 minutes, then turn, and cook for another 5 minutes. Your internal temperature of the pork should read at the very minimum 145 degrees.
6. While the pork cooks put together the sour cream dill sauce. In a large bowl, place 1/2 cup sour cream, 1 tablespoon fresh minced dill, 2 tablespoons finely diced cucumber, 1/2 teaspoon of fresh minced garlic, 1/2 teaspoon of lemon juice, and salt and pepper to taste. Mix well and place in refrigerator until the kebabs are done.
7. Serve the kebabs as soon as they are done cooking with the sour cream dill sauce.

Notes