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Shish Kebab - Pork Kabobs
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Greek style

Angela Creighton

Serves/Makes:8 servings

  • 1/2 cup (125 ml) vegetable oil
  • 1/4 cup (60 ml) chopped onion
  • 3 tbsp (45 ml) lemon juice
  • 1 tbsp (15 ml) minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) dried marjoram
  • 1/8 tsp (1 ml) pepper
  • 2 lbs (.9 kg) boneless pork, cut into 1" cubes
  • Cucumber Yogurt Sauce:
  • 1 carton (8oz.) plain yogurt
  • 1/2 cup (125 ml) chopped cucumber
  • 1 tbsp (15 ml) chopped onion
  • 1 tbsp (15 ml) minced fresh parsley
  • 1 tsp (5 ml) lemon juice
  • 1/8 tsp (1 ml) garlic salt
  • pita bread
  • In a resealable plastic bag, combine the first eight ingredients.
  • Add pork cubes and toss to coat.
  • Seal and refrigerate overnight.
  • Meanwhile, combine sauce ingredients.
  • Cover and refrigerate for several hours.
  • If using wooden skewers, soak in water while meat is marinading.
  • Drain pork and discard marinade when ready to cook on grill.
  • Thread on skewers, leaving a space between each.
  • Grill, uncovered, over medium coals for 8-10 minutes or until meat is done, turning frequently.
  • Serve in Pita Bread with sauce over it.

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