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Pork Skewers with Avocado Tzatziki

Recipe courtesy Cat Cora
Show: At the Table With... Episode: Cat Cora
TOTAL TIME: 3 hr 30 min
Prep: 20 min
Inactive Prep: 3 hr
Cook: 10 min
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • Marinade
  • 1/2 cup plus 3 tablespoons olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh orange juice
  • 1/2 teaspoon dried chili flakes
  • 1 teaspoon chili powder
  • 2 tablespoons minced garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
    • 2 pounds boneless pork, cut into 1 1/2-inch strips or cubes
    • 2 whole oranges, cut into wedges for the skewers
    • 3 lemons, cut into wedges for the skewers
    • 6 pita pocket rounds, sliced into two half-moon shapes
    • Iceberg or Romaine lettuce, shredded
    • Avocado Tzatziki, recipe follows
    • Special equipment: 8 to 10 (8-inch) wooden skewers, soaked in water
    • 1 teaspoon kosher salt
    • 2 cups plain yogurt (or low-fat)
    • 1 medium cucumber, peeled, seeded and grated (about 1 cup)
    • 1 avocado, halved, pitted and diced small
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    Directions

    To make the marinade: In a large glass bowl, whisk together the olive oil, lemon juice, orange juice, chili flakes, chili powder, garlic, salt, and black pepper. Add in the pork and toss to coat. Cover the bowl and refrigerate for at least 30 minutes (although I prefer to marinate for 3 hours or overnight).

    Soak the wooden skewers in a shallow pan of water for at least 1 hour.

    Remove the pork cubes from the marinade. Thread 3 or 4 pieces of marinated pork on the skewers, alternating the pork with small wedges of lemons and oranges. Place the skewers on an area of the grill with no direct flame. Continue to brush marinade during grilling, until the meat is browned, about 8 to 10 minutes, turning occasionally or to desired doneness. Transfer the pork from the skewers and place in pita pockets. Top the pork with shredded lettuce and avocado tzatziki.
    In a large bowl, whisk together the lemon juice, olive oil, garlic and salt. Whisk in the yogurt. Add the grated cucumber, diced avocado and mix well. Cover the mixture and chill for at least 1 hour.

    Cook's Note: To get as much cucumber flavor as possible, grate the cucumber right over the yogurt.

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    4

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    • on June 17, 2012

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      Excellent. I suggest you grate the cuke in a strainer over a bowl to drain the water, then take the back of a spoon and press out more water. You can then roll in a paper towel or tea towel. I added some fresh chopped mint and it was wonderful . Save leftovers for pitas or drizzle on a vegetable salad.

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