 |
Prep Time: 1440 Minutes Cook Time: 20 Minutes |
Ready In: 1460 Minutes Servings: 8 |
|
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:
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 |
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.
|
|