Pork Kabobs (entrée)

- courtesy of Deb Gelderman, third place winner of 2003"Be the Chef for a Day" Contest

Ingredients

• 1/2 cup vegetable oil
  
• 1/4 cup chopped onion
  
• 3 tbsp lemon juice
  
• 1 tbsp parsley
  
• 1 garlic clove, minced
  
• 1/2 tsp salt
  
• 1/2 tsp dried marjoram
  
• 1/8 tsp pepper
  
• 2 pounds boneless pork, cut into 1” pieces

Cucumber yogurt sauce

• 8 oz plain yogurt
  
• 1/2 cup chopped cucumber
  
• 1 tbsp chopped onion
  
• 1 tbsp parley
  
• 1 tsp lemon juice
  
• 1/8 tsp garlic salt
  
• 1 tsp dried drill weed
  
• Pita bread

Instructions

1. In a resealable bag or shallow glass container, combine the first 8 ingredients
   
2. Add pork and toss to coat
   
3. Cover and refrigerate overnight
   
4. Meanwhile, combine sauce ingredients, cover and refrigerate for several hours
   
5. Drain pork and discard marinade
   
6. Thread pork on skewers, leaving a small space between pieces
   
7. Grill, uncovered, over medium coals for 8 – 10 minutes, turning frequently
   Serve in pita bread with sauce. Six servings.

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