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Grilled Pork Kabobs

Grilled Pork Kabobs
4 votes, 4.25 avg. rating (83% score)
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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.

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  • 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.

Updated Sunday, March 24th, 2013

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3 Responses to Grilled Pork Kabobs

  1. Anonymous October 13, 2005 at 9:59 am #

    I thought they turned out VERY good. Appreciated by my neighbors and guests.

  2. diane curtis August 30, 2006 at 9:29 am #

    I thought this was extra good. It was simple to make and everyone in the house raved about it.

  3. Judith Cordray May 11, 2007 at 8:27 am #

    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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