Greek Islands Pork Kabobs

Recipe courtesy of The Associated Press, copyright 1995

  • 0.5 cup lemon juice
  • 0.5 cup olive oil
  • 1.0 tablespoon Worcestershire sauce
  • 1.0 tablespoon dried oregano
  • 1.0 teaspoon dried thyme leaf
  • 1.0 clove garlic, crushed
  • 1.0 teaspoon black pepper, ground
  • 0.5 teaspoon salt
  • 0.25 teaspoon cayenne pepper, ground
  • 1.0 pound pork loin, boneless, cut into .75 inch cubes
  • 2.0 pita bread loaves, halved

Stir together 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 10-12 minutes, turning to brown evenly. Serve pork cubes in or alongside pita bread, topped 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.