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      2 tablespoons onions, instant minced
      1 tablespoon ground coriander
      2 tablespoons honey
      1 teaspoon salt
      1/4 teaspoon black pepper
      1/4 teaspoon garlic powder
      1/8 teaspoon ground red pepper
      3 tablespoons fresh lemon juice
      1/4 cup soy sauce
      1 1/2 pounds boneless, lean pork
      3 pita breads, cut in half and opened


    Combine all ingredients except pork and bread. Trim off excess fat from pork and cut  meat into 1-1/2 inch cubes. Add to marinade and mix well. Cover and refrigerate 10 to 12  hours or overnight, stirring several times. When ready to cook, string meat on skewers and  broil over slow burning charcoal fire, turning to brown on all sides. Baste often while  cooking with marinade. Cooking time depends upon heat of fire. (Pork should be well done  but not dried out.) Serve hot in pita bread.

    Hint: Chopped onion, tomatoes, shredded lettuce, crushed pineapple and/or sesame seeds  may be used as additional pita fillings.

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