Create a Mediterranean
breeze filled with the aromas of these kabobs. Use pita bread
to create sandwiches and serve with cooked bulghur (cracked wheat).
For a real treat, purchase Greek honey cakes from a speciality
store.
Greek Islands
Pork Kabobs
- 1 pound boneless pork
loin, cut into 3/4-inch cubes
1/2 cup lemon juice
1/2 cup olive oil
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
1 teaspoon dried thyme
1 clove garlic, crushed
1 teaspoon black pepper, ground
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
2 pita bread loaves, halved
- Stir together the lemon
juice, olive oil, Worcestershire sauce, oregano, thyme, garlic,
black pepper, salt and red pepper.
- Place pork cubes in a
self-sealing bag; pour lemon marinade over pork cubes, seal bag
and refrigerate overnight.
- Remove pork cubes from
marinade (discard remaining marinade); thread pork onto skewers
(if using bamboo skewers, soak in water for an hour to prevent
burning).
- Broil or grill for a total
of 10 to 12 minutes, turning to brown evenly.
- Serve pork cubes in or
alongside pita bread, topping with Yogurt-Cucumber Sauce.
Serves 4.
Yogurt-Cucumber Sauce: Peel, seed and dice one large
cucumber. Let cubes drain on a piece of paper toweling for 10
minutes. Mix cucumber cubes with 1 8-ounce carton plain yogurt,
1/2 teaspoon seasoned salt, 1/2 teaspoon crushed cumin seeds,
1/4 teaspoon black pepper and 2 tablespoons chopped fresh cilantro.
If made ahead, cover and refrigerate until serving time.
Recipe provided courtesy
of Pork: The Other White Meat.
