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Pork Kabobs with Cucumber Yogurt Sauce (T&T)

This recipe was sent to me by my sister who thought I would be interested in using for my catering. I have used it as an appetizer with wonderful results and great comments. I have made these on a portable grill when catering. I now make them on my George Foreman's grilling machine and they take no time at all and taste just super.

Make sure you use pork that has some fat in it. Boneless country style ribs work very well in this, but any well marbled cut of pork will work fine. If the pork is too lean it will dry out on the grill.



  • 1/2 cup olive oil
  • 1/4 cup chopped onion
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/8 teaspoon pepper
  • 2 pounds boneless pork, cut into 1-inch cube

Cucumber Yogurt Sauce

  • 1 (8 ounce) carton plain yogurt
  • 1/2 cup chopped cucumber
  • 1 tablespoon chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon lemon juice
  • 1/8 teaspoon garlic salt
  • Pita bread, optional

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  1. In a resealable plastic bag or shallow non reactive container, combine oil, onion, lemon juice, parsley, garlic, salt, marjoram, and pepper, add pork cubes and toss to coat. Seal or cover and refrigerate overnight.
  2. Combine sauce ingredients, cover and refrigerate for several hours.
  3. Drain pork and discard marinade, When ready to cook on grill. Thread pork on skewers, leaving a space between each. Grill uncovered, over medium coals for 8 to 10 minutes or until meat is done, turning frequently.
  4. Serve with dipping sauce if using as an appetizer or in pita bread with sauce drizzled over.

Posted by bettyboop50 at Recipe Goldmine May 30, 2001.