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.