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Pork Kebabs with Cucumber-Mint Yogurt Sauce Recipe

April 29, 2013

SERVES 4

IngredientsFOR THE SOUVLAKIA:
2 cups red wine
2 tsp. dried oregano
2 tsp. ground cumin
2 tsp. kosher salt, plus more to taste
1 tsp. dried thyme
½ tsp. ground cinnamon
6 cloves garlic, smashed
2 lbs. pork shoulder, cut into 1 ½" cubes
Freshly ground pepper, to taste

FOR THE YOGURT SAUCE:
1 cucumber (about 12 oz.)
1 ½ cups yogurt
½ cup chopped fresh mint leaves
2 tbsp. extra-virgin sesame oil or extra-virgin olive oil
2 cloves garlic, finely chopped
Kosher salt, to taste

FOR THE GARNISH:
4 scallions, thinly sliced on the diagonal
1 cup flat-leaf parsley leaves, roughly chopped
4 pita breads, warmed

Instructions1. Make the souvlakia: Whisk together the wine, oregano, cumin, salt, thyme, cinnamon, and garlic in a large bowl. Add the cubes of pork and toss well to combine. Cover the bowl with plastic wrap and set aside to let marinate at room temperature for at least 2 hours or in the refrigerator overnight.

2. Meanwhile, make the yogurt sauce: Trim the ends off the cucumber and peel it. Cut the cucumber in half... Get the recipe >>

    


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