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8 hours
Prep: 20 minutes
Cook: 10 minutes
769 calories per serving view nutrition facts
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| 1/2 | cup | vegetable oil | |
| 1/4 | cup | onion | chopped |
| 3 | tablespoons | lemon juice | |
| 1 | tablespoon | parsley leaves | fresh, minced |
| 1 | clove | garlic | minced |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | marjoram | dried |
| 1/8 | teaspoon | black pepper | |
| 2 | pounds | pork | boneless, cut into 1 inch cubes |
| Cucumber yogurt sauce | |||
| 8 | ounces | yogurt, plain | |
| 1/2 | cup | cucumber | chopped |
| 1 | tablespoon | onion | chopped |
| 1 | tablespoon | parsley leaves | minced |
| 1 | teaspoon | lemon juice | |
| 1/8 | teaspoon | garlic salt | |
| 1 | x | pita bread | |
In a resealable plastic bag or shallow glass container, combine the first eight ingredients; add pork and toss to coat.
Seal or cover and refrigerate overnight.
Meanwhile, combine sauce ingredients; cover and refrigerate for several hours.
Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces.
Grill, uncovered, over medium coals for 8-10 minutes or until the meat is no longer pink, turning frequently.
Serve.
| % Daily Value* | |
| Total Fat 51.0g | 79% |
| Saturated Fat 13.0g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 203mg | 68% |
| Sodium 458mg | 19% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 0.0g | 2% |
| Sugars 4.0g | |
| Protein 69.0g | 138% |
| Vitamin A | 4% | Vitamin C | 17% | |
| Calcium | 13% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I entered this recipe in the 2001 Sonoma County Fair and won 1st place. It has a wonderful, moist, fudgy filling in a chocolate crumb crust. VERY rich. A Sonoma County Cook
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