Greek 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.

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.