Pork Kabobs

These are Greek-leaning pork skewers, marinated overnight in a bright lemon-garlic-marjoram bath that tenderizes the cubes and infuses them with herbal depth. The cucumber yogurt sauce is essentially tzatziki without the dill, cooling the spice and adding the creamy contrast that grilled pork begs for.

Overnight marination is the floor, not the ceiling. The lemon juice slowly breaks down the meat’s surface proteins, so don’t push past 24 hours or you’ll get the mealy, mushy texture that ruins so many ambitious marinades.

Leave space between pieces on the skewer. Tightly packed cubes touch each other and steam instead of getting that hard char on all sides. A small gap (¼ inch) lets heat circulate.

Use pork shoulder or country-style ribs, not lean loin. The fat marbling melts during grilling, keeping the cubes juicy. Lean cuts go dry and tough on a kabob skewer.

Make the yogurt sauce ahead. Several hours in the fridge lets the cucumber release water and the garlic mellow, producing a smoother, more harmonious sauce than one mixed minutes before serving.

Medium heat, not high. Pork kabobs need 8 to 10 minutes of moderate heat to cook through without burning. Aggressive flame chars the outside while the inside stays raw.

Pro Tips

• Drain the chopped cucumber in a colander with salt for 15 minutes before mixing into the yogurt. Reduces wateriness.
• Soak wooden skewers 30 minutes in water so they don’t burn. Or use metal skewers.
• Rest the cooked kabobs 5 minutes before serving. The juices redistribute and the meat stays moist.
• Serve in warm pita bread with the yogurt sauce and chopped onion.

Variations

• Add a teaspoon of dried oregano to the marinade for a fuller Greek profile.
• Stir fresh chopped dill or mint into the yogurt sauce.
• Thread red onion and bell pepper chunks between the pork for color and flavor.