Grilled Pork Kabobs
Meat Recipes
Yield: 6 to 8 servings
Fire up the barbecue for kabobs -- a welcome change from the ubiquitous burgers and hot dogs. Serve with a green salad.
- 1/4 cup wine vinegar
- 3/4 cup olive oil
- 4 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- 1 teaspoon to 1 tablespoon red pepper flakes, to taste
- 1 teaspoon salt
- 2 pounds boneless pork loin, cut into 1-inch cubes
- 6 to 8 thick slices Italian bread
Mix vinegar, oil, lemon juice, Worcestershire sauce, and spices for marinade. Pour marinade over pork cubes, place in sealable plastic bag, and refrigerate 4 to 24 hours, turning bag occasionally.
Remove meat from marinade and thread onto skewers. Grill over hot coals, basting with reserved marinade, for about 4 minutes on each side. Serve by pulling meat off skewers onto slices of bread.
Reviews by Readers
I thought they turned out VERY good. Appreciated by my neighbors and guests. – Anonymous Review
I thought this was extra good. It was simple to make and everyone in the house raved about it. – Reviewed by diane curtis
This is what they call in upstate NY a "spedie" -- I make these all the time in the summer, usually using beef instead of pork. – Reviewed by Judith Cordray
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