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Grilled Pork Kebabs with Tzatziki Sauce

1 Smithfield Roasted Garlic & Herb Pork Loin Filet, cut into 1-1/4-inch cubes 3 small zucchini squash, cut into 1/2-inch-thick slices 2 large red bell peppers, cut into 1-1/4-inch pieces 1 large red onion, cut into 1 1/4-inch wedges Bamboo skewers, soaked in water 30 minutes Olive oil 2 medium cucumbers, peeled 1 clove garlic, minced 1-1/2 cups whole milk Greek yogurt 1/2 lemon juice 2 teaspoons chopped fresh dill weed 1/2 teaspoon sea salt Freshly ground black pepper Chopped fresh parsley

Heat grill to 375 degrees. Alternately thread fresh pork cubes, zucchini, peppers, and onions onto bamboo skewers. Brush kebabs lightly with olive oil. For tzatziki sauce: In food processor, process cucumbers and garlic until finely chopped. Drain liquid from cucumbers. Stir cucumbers with yogurt, lemon juice, dill, sea salt, and pepper. Refrigerate until ready to use. Grill fresh pork skewers approximately 10 minutes, turning occasionally, until char marks form and pork is cooked through. Garnish skewers with parsley and serve with tzatziki sauce for dipping.