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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
  • Total Time
    Prep: 10 min. + marinating Grill: 10 min.
  • Makes
    6-8 servings


  • 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
  • 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


  • 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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Average Rating:
  • jsgoldn
    Jul 12, 2014

    I was uncertain about this one, but it was actually pretty good. I cooked the pork on my indoor grill for 5-6 minutes; will check it at 4 minutes next time. We had it with naan bread.

  • Barenakedchef
    Mar 2, 2012

    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.

  • momtomatt
    Feb 26, 2010

    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.

    Jun 2, 2007

    No comment left

  • keron
    Aug 18, 2006

    No comment left