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

Pork Spiedini

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

1. Mix together all ingredients except bread, place in a self-sealing plastic bag and refrigerate 4 to 24 hours.
2. Remove pork cubes from marinade (discarding remaining marinade); thread pork onto skewers*.
3. Grill over hot coals for 4 to 5 minutes; turn and grill another 4 minutes.
4. Serve by pulling meat off of skewer onto Italian bread.

Serves 6.

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

Recipe and photograph provided courtesy of Pork, Be Inspired®.