PORK SPIEDINI

"Served on Italian bread, these marinated pork kabobs are tender and juicy. Serve with herbed chick pea salad and fresh fruit."

2 pounds boneless pork loin, cut into 3/4-inch cubes
3/4 cup cider vinegar
3/4 cup olive oil
4 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
2 cloves garlic, minced
2 teaspoons black pepper
1 teaspoon salt
1/2 teaspoon cayenne
6 slices thick Italian bread (for serving)

Mix together all ingredients except bread, place in a self-sealing plastic bag and refrigerate 4 to 24 hours.

Remove pork cubes from marinade (discarding remaining marinade); thread pork onto skewers*. Grill over hot coals for 4-5 minutes; turn and grill another 4 minutes.

Serve by pulling meat off of skewer onto Italian bread.

*If using bamboo skewers, soak in water for 30 minutes to prevent burning.

Makes 6 servings
Source: National Pork Board

Category:  Main Dishes, Pork, Ham
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