3 July 2018 Ground Pork Kebabs in a Pita Yield: Serves 4 Preparation Time: 30 minutes Cooking Time: 10-12 minutes Ingredients: Kebab: 1 lb (500 g) lean ground Ontario pork 1 tsp (5 mL) ground coriander 1 tsp (5 mL) minced garlic 1 tsp (5 mL) paprika 1 tsp (5 mL) salt 1/2 tsp (2 mL) ground cumin 1/2 tsp (5 mL) red chili flakes 8 10-inch bamboo skewers Pita bread Salad ingredients Raita: 1/2 English cucumber, peeled and seeded 1 cup (250 mL) Balkan-style yogurt 1/4 cup (50 mL) chopped fresh cilantro 1/2 tsp (2 mL) ground cumin 1/4 tsp (1 mL) each: salt and ground black pepper Cooking Instructions: Kebab: In mixing bowl, thoroughly combine pork, coriander, garlic, paprika, salt, cumin, and pepper flakes. Pre-heat barbecue to medium-high. Using 1/4 cup (50 mL) ground pork mixture, mould around a skewer to form a sausage-shaped log about 3/4-inch (2 cm) wide and six inches (15 cm) long. Wet hands with cold water to help hands from getting sticky. Grill over medium-high for 10-12 minutes. If using bamboo skewers, make sure the portion not surrounded with meat is not over the flames. Turn kebabs occasionally to brown uniformly. When cooked (with no hint of pink), twist and pull meat from skewers. Cut pitas in half and warm briefly on grill. Serve pork in pitas with salad ingredients of choice (lettuce, tomatoes, green onions, peppers, etc.). Top with a generous spoonful of raita. Raita: Thinly slice or grate cucumber. Pleace in clean cloth or cheesecloth. Press out as much liquid as possible, or blot off moisture with a paper towel. Add cucumber to yogurt and combine with remaining ingredients. Serve chilled. Makes 1 1/4 cups (300 mL) Grilled Pork Tenderloins with Tomato Relish Char-Grilled Pork Chops with Chimichurri & Roasted Corn Salad Print Rate this article: No rating 888 Please login or register to post comments.