Pork Kabobs
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
YIELD: 6-8 servings.
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
Ingredients
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1/2 cup vegetable oil
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1/4 cup chopped onion
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3 tablespoons lemon juice
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1 tablespoon minced fresh parsley
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1 garlic clove, minced
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1/2 teaspoon salt
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1/2 teaspoon dried marjoram
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1/8 teaspoon pepper
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2 pounds boneless pork, cut into 1-inch cubes
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CUCUMBER YOGURT SAUCE:
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1 cup plain yogurt
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1/2 cup chopped cucumber
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1 tablespoon chopped onion
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1 tablespoon minced fresh parsley
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1 teaspoon lemon juice
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1/8 teaspoon garlic salt
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Pita bread
Directions
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1.
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.
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2.
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.
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3.
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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