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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
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Originally published as Pork Kabobs in Taste of Home June/July 1997, p39
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Reviewed on Feb. 26, 2010 by momtomatt
My family loved this recipe! I did makes some changes...I added a little dill and salt to the cucumber sauce. I also used Greek yogurt because it is creamer and richer than regular yogurt. I used pork tenderloin for the meat and it was very tender. Next time I will use the marinade on thin strip of chicken. I bought authentic Greek pitas from a Greek restaurant and I think that made a big difference. These tasted like something you would find at a Greek restaurant. It makes a big portion. I will double the recipe for the cucumber sauce next time.
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