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.
Kabobs:
1. Thread pork onto 4-inch, soaked wooden or metal skewers.
2. Prepare grill for medium heat. Grill 7 to 9 minutes or until pork is cooked through, turning often.
3. Serve with Greek Dipping Sauce. |