- 1 1/2 pounds [680 g] lean pork, into 1 1/2-inch [4-cm] cubes
- 4 pita breads, halved
- Vegetable oil
Marinade
- 2 tablespoons [30 mL] olive oil
- 1 tablespoon [15 mL] freshly squeezed lemon juice
- 2 teaspoons [10 mL] oregano
- 1 teaspoon [5 mL] thyme
- 2 garlic cloves, minced
Tzatziki Sauce
- 1 cup [250 mL] plain yogourt
- 1/2 cucumber, peeled and seeded, finely chopped
- 1 large clove garlic, minced
- 1 teaspoon [5 mL] freshly squeezed lemon juice
- 1 teaspoon [5 mL] freshly chopped dill
- Salt and freshly ground black pepper, to taste
- 4 metal skewers, or wooden skewers already soaked into warm water for 30 minutes
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- Prepare marinade.
- Add pork cubes to marinade; leave to marinate refrigerated for at least 6 hours, or overnight.
- At least 1 hour before serving, prepare tzaziki sauce.
- Thread pork cubes onto skewers.
- Preheat barbecue to high intensity; brush barbecue rack with vegetable oil to prevent skewers from sticking to the rack.
- Lower barbecue temperature to medium and arrange pork skewers onto hot oiled barbecue rack.
- Barbecue for 4 to 6 minutes on each side turning skewers only once, at half time.
- Lightly brown pita breads onto barbecue rack.
- Stuff each pita bread half with pork cubes and serve, along with tzatziki sauce.
Marinade
- Into a large enough glass bowl, whip together olive oil, freshly squeezed lemon juice, oregano, thyme and minced garlic.
Tzatziki Sauce
- Into a small bowl, well mix together yogurt, finely chopped cucumber, minced garlic, lemon juice, chopped dill, salt and freshly ground black pepper.
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