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Pork Kabobs Recipe

Pork Kabobs Recipe photo by Taste of Home

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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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Pork Kabobs Recipe

Prep: 10 min. + marinating Grill: 10 min.

Yield: 8 Servings

10 10 20

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 (8 ounces) 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 eight 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. Yield: 6-8 servings.

Originally published as Pork Kabobs in Taste of Home June/July 1997, p39

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Pork Kabobs

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Reviewed on Mar. 02, 2012 by Barenakedchef

We made this for dinner tonight and my family raved! I had to make my pork inside since the weather wasn't holding up for the grill, but it was still delicious. Can't wait to get this over the coals, it must be amazing then.

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.