WEEKDAYS 1e|12c|p

Cat Cora's Pork Skewers with Feta-Mint Tzatziki

Flavorful and succulent with a little bit of a kick, these are perfect for parties or any meal.
skill level
Over 120min
Pork that's marinated overnight in a combination of fresh lemon juice, fresh orange juice, and spices is flavorful and succulent with a little bit of a kick. I use boneless center cut extra-thick pork chops for this dish. If you don't have time to do this the night before, try to marinate for at least 3 hours before grilling, but if you only have 30 minutes to marinate, go for it; you'll still get a little tangy fruit flavor on your pork. Threading the skewers with chunks of fresh lemon and orange, with their peels still on, gives you color that complements the pork -- and you can squeeze the grilled fruit over the meat for an extra hit of flavor. Soak the wooden skewers in water for at least 60 minutes before threading on the meat. And if the weather isn't cooperating, you can make these skewers under your broiler too.
  • 8 to 10 8-inch wooden skewers
  • soaked2 pounds boneless pork
  • cut into 1 1/2-inch strips or cubes 2 whole oranges
  • cut into wedges for the skewers3 whole lemons
  • cut into wedges for the skewers Marinade 1/2 cup plus 3 tablespoons olive oil1/4 cup fresh lemon juice 1/4 cup fresh orange juice1/2 teaspoon dried chili flakes1 teaspoon chili powder2 tablespoons minced garlic1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper6 pita rounds
  • sliced into two half-moon shapesIceberg or Romaine lettuce
  • shredded
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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
    Make the marinade by combining the olive oil, juices, chili flakes, chili powder, garlic, salt, and pepper.
  • 2
    8 to 10 8-inch wooden skewers, soaked
    Cover and refrigerate for at least 30 minutes (although I prefer to marinate for 3 hours or overnight).
  • 3
    2 pounds boneless pork, cut into 1 1/2-inch strips or cubes
    2 whole oranges, cut into wedges
    3 whole lemons, cut into wedges
    Soak skewers in a shallow pan of water for at least one hour.
  • 4
    Thread skewers with 3 or 4 pieces of marinated pork, alternating with small wedges of lemons and oranges.
  • 5
    6 pita rounds, sliced into two half-moon shapes
    Iceberg or Romaine lettuce, shredded
    Place skewers on an area of the grill with no direct flame.
  • 6
    Continue to brush marinade during grilling, until meat is browned, about 8 to 10 minutes or to desired doneness.
  • 7
    Serve immediately in pita pockets topped with shredded salad and tzatziki.

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