Yogurt-Marinated Pork Kebabs with Cucumber-Lemon Labneh is a delicious dish featuring tender pork kebabs marinated in a creamy yogurt mixture.
The marinating process infuses the meat with a rich, tangy flavor, while grilling adds a delightful char. Served with a refreshing Cucumber-Lemon Labneh, this meal offers a perfect balance of flavors and textures.
Serving Suggestions
Serve the yogurt-marinated pork kebabs hot off the grill with a generous dollop of Cucumber-Lemon Labneh on the side. Accompany the dish with warm pita bread, a fresh green salad, or a side of couscous or rice.
For a complete meal, consider adding some grilled vegetables or a simple tomato and onion salad.
Pairing Ideas
This dish pairs well with a variety of sides and accompaniments. It complements warm pita bread or flatbreads, which can be used to scoop up the labneh and meat. It also works nicely with fresh salads or grain-based dishes, such as couscous or quinoa. For added texture and flavor, serve it alongside grilled or roasted vegetables.
Tips and Notes
- Marinade: Allow the pork to marinate for several hours or overnight for the best flavor and tenderness. The yogurt helps to tenderize the meat while adding a tangy taste.
- Cooking: Grill the kebabs over medium-high heat, turning occasionally, until the pork is cooked through and has a nice char. Ensure the internal temperature of the pork reaches 145°F (63°C) for safe consumption.
- Labneh: Prepare the Cucumber-Lemon Labneh ahead of time to let the flavors meld together. Adjust the amount of lemon and cucumber to taste for a refreshing and tangy dip.
- Storage: Store any leftover kebabs and labneh in separate airtight containers in the refrigerator. The kebabs will last up to 3 days, while the labneh will stay fresh for up to 1 week. Reheat the kebabs gently to maintain their texture.
Enjoy the fresh and flavorful Yogurt-Marinated Pork Kebabs with Cucumber-Lemon Labneh as a delightful addition to your meal planning!
Yogurt-Marinated Pork Kebabs with Cucumber-Lemon Labneh
Equipment
- Skewers (if using wooden skewers, soak in water for at least 30 minutes before grilling)
- Grill or grill pan
- Mixing bowls
- Grater
- Whisk
Ingredients
For the Pork Kebabs:
- 1 1/2 pounds pork tenderloin - cut into 1-inch cubes
- 1 cup plain Greek yogurt
- 2 garlic cloves - minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- Salt and freshly ground black pepper - to taste
- 2 tablespoons olive oil
For the Cucumber-Lemon Labneh:
- 1 cup labneh - or thick Greek yogurt
- 1/2 cucumber - grated and squeezed to remove excess water
- Zest and juice of 1 lemon
- 1 garlic clove - minced
- Salt and freshly ground black pepper - to taste
- A handful of fresh mint leaves - chopped (optional for garnish)
Instructions
- Marinate the Pork: In a mixing bowl, combine the Greek yogurt, minced garlic, cumin, paprika, coriander, salt, and pepper. Add the pork cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare the Labneh: In another bowl, mix together the labneh, grated cucumber, lemon zest, lemon juice, minced garlic, salt, and pepper. Adjust the seasoning as needed. Refrigerate until ready to serve.
- Preheat the Grill: Preheat your grill or grill pan to medium-high heat. Thread the marinated pork cubes onto the skewers.
- Grill the Kebabs: Brush the grill with olive oil to prevent sticking. Place the skewers on the grill and cook for 10 to 15 minutes, turning occasionally, until the pork is thoroughly cooked and has a nice char on the outside.
- Serve: Arrange the pork kebabs on a platter. Serve with the cucumber-lemon labneh on the side, garnished with fresh mint leaves if desired.