| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dishes, Pork & ham, Taste of ho |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 1/4 |
c |
Onion; chopped |
| 3 |
tb |
Lemon juice |
| 1 |
tb |
Fresh parsley; minced |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dried marjoram |
| 1/8 |
ts |
Pepper |
| 2 |
lb |
Boneless pork; cut into 1" cubes |
| 8 |
oz |
Plain yogurt |
| 1/2 |
c |
Cucumber; chopped |
| 1 |
tb |
Onion; chopped |
| 1 |
tb |
Parsley; minced |
| 1 |
ts |
Lemon juice |
| 1/8 |
ts |
Garlic salt |
|
|
Pita bread |
INSTRUCTIONS
CUCUMBER YOGURT SAUCE
In a resealable plastic bag or shallow glass container, combine the first
eight ingredients; add pork and toss to coat. Seal or cover and refrigerate
overnight. Meanwhile, combine sauce ingredients; cover and refrigerate for
several hours. Drain pork and discard marinade; thread pork on skewers,
leaving a small space between pieces. Grill, uncovered, over medium coals
for 8-10 minutes or until the meat is no longer pink, turning frequently.
Serve in pita bread with sauce. Yield: 8 servings.
NOTES : "These delightful picnic kabobs are my young daughter's favorite.
My husband also enjoys them, even though he never cared much for pork. The
cool, refreshing sauce is a tempting topping for sizzling grilled kabobs."
Submitted by Louise Wetmore, Cottage Grove, Minnesota.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#686 by NGavlak@aol.com on Jul 22, 1997
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