Sunday, July 18, 2010


Ages ago, before our landlord decided to tear up the back yard to build a garage (tearing up was done two months ago and there is yet to be any progress on the actual building...), the fiancé and I had visions of summer grilling and get togethers with friends. It was going to work out perfectly, the fiancé has a birthday at the end of June and he was going to get a real grill. Well, we had to give up that little dream as we watched the once perfect for summer get togethers backyard turn into a mud and gravel heap.

Not ones to be discouraged, my parents found this neat little Coleman traveling grill that has more cooking space than a table-top grill and a reasonable number of BTU's. To be honest, I don't know what BTU's mean, but my dad says this one is pretty good. We've taken it to a park nearby a couple times, but always with brats. This time, I wanted to do something a little more adventurous.

We made pork kebabs with a cucumber tzatziki. I had to do a little research to find out that a tzatziki is a traditional Greek/Turkish appetizer or dip. It was a really simple recipe, and the kebabs were good, but the tzatziki totally stole the show. Definitely a recipe worth repeating.

Grilled Pork Kebabs with Cucumber Tzatziki
4 burrito-size tortillas, halved
1/4 cup extra-virgin olive oil.
salt and pepper
1 lb pork loin, cut into 1 1/2 inch pieces
2 onions, cut lengthwise into 8 wedges each
1 tsp dried oregano
1 clove garlic, finely chopped
1 c plain greek-style yogurt
1/2 cucumber, grated

1. Preheat the grill to medium-high. Brush the tortillas with 1 1/2 tbs olive oil and sprinkle with salt. Toast on grill until browned, about 5 minutes.

2. In a large bowl, toss the pork and onions with 1 1/2 tbs olive oil and season with the oregano, salt and pepper.- I did this about an hour before hand since we were traveling, I don't know if the extra marinating time helped, but it can't hurt!- Thread onto 4 skewers.

3. Meanwhile, on a cutting board, using the flat side of a knife, mash the garlic and 1/2 tsp salt into a paste. Transfer to a small bowl and whisk in the yogurt, remaining 1 tbs olive oil and 1/4 tsp pepper. Press the cucumber in a sieve to remove excess liquid, then stir the cucumber into the yogurt mixture.

4. Grill the skewers, turning occasionally, until lightly charred and cooked through, 8 to 10 minutes. Serve with the tzatziki and tortillas.

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