Grilled Pork Kabobs Recipe

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Fire up the barbecue for kabobs -- a welcome change from the ubiquitous burgers and hot dogs. Serve with a green salad.

Yield: 6 to 8 servings

• 1/4 cup wine vinegar
• 3/4 cup olive oil
• 4 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• 1 teaspoon to 1 tablespoon red pepper flakes, to taste
• 1 teaspoon salt
• 2 pounds boneless pork loin, cut into 1-inch cubes
• 6 to 8 thick slices Italian bread

Mix vinegar, oil, lemon juice, Worcestershire sauce, and spices for marinade. Pour marinade over pork cubes, place in sealable plastic bag, and refrigerate 4 to 24 hours, turning bag occasionally.

Remove meat from marinade and thread onto skewers. Grill over hot coals, basting with reserved marinade, for about 4 minutes on each side. Serve by pulling meat off skewers onto slices of bread.