Create a Mediterranean breeze filled with the aromas of these kabobs. Use pita bread to create sandwiches and serve with cooked bulghur (cracked wheat). For a real treat, purchase Greek honey cakes from a speciality store.

Greek Islands Pork Kabobs

1 pound boneless pork loin, cut into 3/4-inch cubes
1/2 cup lemon juice
1/2 cup olive oil
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
1 teaspoon dried thyme
1 clove garlic, crushed
1 teaspoon black pepper, ground
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
2 pita bread loaves, halved

1. Stir together the lemon juice, olive oil, Worcestershire sauce, oregano, thyme, garlic, black pepper, salt and red pepper.
2. Place pork cubes in a self-sealing bag; pour lemon marinade over pork cubes, seal bag and refrigerate overnight.
3. Remove pork cubes from marinade (discard remaining marinade); thread pork onto skewers (if using bamboo skewers, soak in water for an hour to prevent burning).
4. Broil or grill for a total of 10 to 12 minutes, turning to brown evenly.
5. Serve pork cubes in or alongside pita bread, topping with Yogurt-Cucumber Sauce.

Serves 4.

Yogurt-Cucumber Sauce: Peel, seed and dice one large cucumber. Let cubes drain on a piece of paper toweling for 10 minutes. Mix cucumber cubes with 1 8-ounce carton plain yogurt, 1/2 teaspoon seasoned salt, 1/2 teaspoon crushed cumin seeds, 1/4 teaspoon black pepper and 2 tablespoons chopped fresh cilantro. If made ahead, cover and refrigerate until serving time.

Recipe provided courtesy of Pork: The Other White Meat.