Yield: 6 to 8 servings
Fire up the barbecue for pork kabobs -- a welcome change from the ubiquitous burgers and hot dogs. Serve with a green salad.
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.
In this issue: Thoreau's Maine
I thought they turned out VERY good. Appreciated by my neighbors and guests.
I thought this was extra good. It was simple to make and everyone in the house raved about it.
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.
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