Grilled Pork Kabobs
By Yankee Magazine|Mar 24 2013|
Fire up the barbecue for pork kabobs — a welcome change from the ubiquitous burgers and hot dogs. Serve with a green salad.
Yield
6 to 8 servings
Ingredients
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
Instructions
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.
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.