Grilled Pork Kebabs with Cucumber Tzatziki

By hmickler

Season the torillas 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.

Ingredients

• 4 burrito sized 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 cucubmber, grated

Preparation

Step 1

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, 8-10 minutes. Serve with the tzatziki and tortillas.