Rosemary Pork Kebabs with Sweet Potato Wedges

Ingredients

• 1.5 lb pork tenderloin, cut into 1-inch chunks
• 2 count sweet potatoes, cut into wedges
• 2 count zucchini, cut into thick half-moons
• 1 count red onion, cut into wedges
• 4 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 3 cloves garlic, grated
• 1 count lemon, juice
• ¾ tsp salt

Method

1. Heat the oven to 425°F and toss the sweet potato wedges with olive oil and salt.
2. Roast the wedges until they brown at the edges.10 min timer
3. Thread the pork, zucchini and onion onto skewers with rosemary and garlic.
4. Add the skewers to the pan and roast until the pork reads 145°F.15 min timer
5. Take out the kids' share: plain pork pieces and soft sweet potato wedges.Kids’ plate comes out here
6. Squeeze the lemon over the skewers and serve with the wedges.