Grilled Pork Kebabs with Cucumber Tzatziki

May 2010
Grilled Pork Kebabs with Cucumber Tzatziki

by 4 people

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Makes: 4 servings

Prep: 15 mins

Cook: 10 mins

  • 4 burrito-size flour tortillas, halved
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper
  • 1 pound pork loin, cut into 1 1/2-inch pieces
  • 2 onions, cut lengthwise into 8 wedges each
  • 1 teaspoon dried oregano
  • 1 clove garlic, finely chopped
  • 1 cup plain greek-style yogurt
  • 3 tablespoons chopped mint
  • 1/2 english cucumber, grated
  1. Preheat a grill to medium- high. Brush the tortillas with 1 1/2 tablespoons olive oil and sprinkle with salt. Toast on the grill until browned, about 5 minutes.
  2. In a large bowl, toss the pork and onions with 1 1/2 tablespoons olive oil and season with the oregano, salt and pepper; thread onto 4 skewers.
  3. Meanwhile, on a cutting board and using the flat side of a knife, mash the garlic and 1/2 teaspoon salt into a paste. Transfer to a small bowl and whisk in the yogurt, mint, remaining 1 tablespoon olive oil and 1/4 teaspoon pepper. Press the cucumber in a sieve to remove excess liquid, then stir the cucumber into the yogurt mixture.
  4. Grill the skewers, turning occasionally, until lightly charred and cooked through, 8 to 10 minutes. Serve with the tzatziki and tortillas.
  • Season the tortillas with dried oregano after brushing with extra-virgin olive oil.
  • Add boiled new potatoes, cherry tomatoes or zucchini chunks to the skewers before grilling.
  • Use any leftover tzatziki as a burger condiment.