This recipe for Greek Pork Kabobs delightfully showcases a savory HORMEL® Pork Loin Filet. The kabobs are served with a tangy, cool dipping sauce. This dish could well as an appetizer to share or a filling main course.
Ingredients
| Greek Dipping Sauce | |
|---|---|
| 1½ | cups full-fat Greek yogurt |
| 1 | tablespoon fresh lemon juice |
| 2 | teaspoons grated lemon zest |
| ½ | cup grated cucumber |
| 2 | tablespoons chopped fresh mint leaves |
| ½ | teaspoon kosher salt |
| ¼ | teaspoon freshly ground pepper |
| Kabobs | |
|---|---|
| 1 | (1.5 pound) HORMEL® Pork Loin Filet, cubed |
| 3 | tablespoons extra-virgin olive oil |
Directions
For the Greek Dipping Sauce
In medium bowl, stir together 1 ½ cup full-fat Greek yogurt, 1 tablespoon fresh lemon juice, 2 teaspoons grated lemon zest, ½ cup grated cucumber, 2 tablespoons chopped fresh mint leaves, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground pepper.
Cover and refrigerate until ready to use.
For the Kabobs
Thread pork onto 4-inch, soaked wooden or metal skewers.
Prepare grill for medium heat. Grill 7 to 9 minutes or until pork is cooked through, turning often.
Serve with Greek Dipping Sauce.