Pork Kabobs

Pork is not one of my favorite foods, but my family loves it.  I can’t explain why that is, it is such a lean meat, which is usually right up my alley.  My dad overdid us on pork roasts while I was growing up, we even make a pork roast for him at Thanksgiving because he will not eat turkey.

This recipe came together pretty quickly and was a pleaser.  My husband and I ate the pork kabobs in pita bread topped with the creamy sauce (his with lettuce, tomatoes and onions) but my son put the plain pork cubes on his plate and ate them with a toothpick.  Either way, delicious!

  • 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 lbs boneless pork , cut into 1-inch cubes

CUCUMBER YOGURT SAUCE

  • 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

Directions:

  1. 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.
  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.
  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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