These delightful picnic kabobs are my young daughter's favorite. My husband also enjoys them, even though he never cared much for pork. The cool, refreshing sauce is a tempting topping for sizzling grilled kabobs. — Louise Wetmore, Cottage Grove, Minnesota
Pork Kabobs
Pork Kabobs
Prep Time
10 min
Cook Time
10 min
Yield
6-8 servings
Ingredients
- 1/2 cup vegetable oil
- 1/4 cup chopped onion
- 3 tablespoons lemon juice
- 1 tablespoon minced fresh parsley
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1/8 teaspoon pepper
- 2 pounds boneless pork, cut into 1-inch cubes
- CUCUMBER YOGURT SAUCE:
- 1 cup plain yogurt
- 1/2 cup chopped cucumber
- 1 tablespoon chopped onion
- 1 tablespoon minced fresh parsley
- 1 teaspoon lemon juice
- 1/8 teaspoon garlic salt
- Pita bread
Directions
- In a resealable plastic bag or shallow glass container, combine the first 8 ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight.
- Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces.
- Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.
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