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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.

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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

  1. 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.

  2. Cover and refrigerate until ready to use.

For the 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.