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Pork Kabobs

Pork Kabobs
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
8 ServingsPrep: 10 min. + marinating Grill: 10 min.

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
© Taste of Home 2013

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Pork Kabobs (continued)

Directions (continued)

  • is no longer pink, turning frequently. Serve in pita bread with
  • sauce. Yield: 6-8 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013