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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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:
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:
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. Yield: 6-8 servings.
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