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 Italian bread (thick)


  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*. Grill over hot coals for 4-5 minutes; turn and grill another 4 minutes. Serve by pulling meat off of skewer onto Italian bread.
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