1 lemon, juiced

1/4 cup olive oil

1/4 cup soy sauce

1 teaspoon dried oregano

3 cloves garlic, crushed

4 pounds boneless pork tenderloin

2 green peppers, cut into 1 inch squares

2 yellow onions, cut into 1 inch squares

Tzaziki (recipe follows)

In a large plastic or glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic.

Add pork, onions, and green pepper; stir to coat.

Cover, and refrigerate for 2 to 3 hours.

Preheat grill for medium high heat.

Slide pork, pepper, and onion onto skewers.

When a fine gray ash covers the coals, begin grilling the kabobs.

Cook about 10 to 15 minutes total; turn the skewers frequently.

Serve on pita bread with Tzaziki spooned on top.


2 cups plain full fat yogurt

2 teaspoons pureed very fresh garlic

1 teaspoon salt

2 cucumbers, peeled, seeded and grated

on large holes of grater

1/2 teaspoon freshly ground black pepper

2 teaspoons olive oil

Fresh mint leaves, for garnish

Drain yogurt for 1 hour in a cheesecloth−lined strainer to remove some of its water.

In a bowl, combine the yogurt, garlic and 1/2 teaspoon salt.

Sprinkle the remaining 1/2 teaspoon salt over the grated cucumber and drain, 10 to 15 minutes, to extract excess water.

Add drained cucumber to yogurt, along with pepper, and mix well.

Cover and refrigerate until chilled, about 1 hour.

Drizzle with olive oil and garnish with mint leaves.