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.
|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|
|1||(1.5 pound) HORMEL® Pork Loin Filet, cubed|
|3||tablespoons extra-virgin olive oil|
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.