Course:
Dinner

Prep Time:
30 minutes

Cooking Time:
10-12 minutes

Servings:
4

Directions

Before making kabobs, prepare Raita. Thinly slice or grate cucumber. Place 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 cilantro, cumin and pepper. Chill. (Makes 1 1/4 cups/300 mL)

Presoak skewers in water for about one hour. In mixing bowl, thoroughly combine pork, coriander, garlic, paprika, salt, cumin, and pepper flakes. Pre-heat barbecue on high; reduce heat 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 on lightly oiled 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 kabobs 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.

Note: Always cook ground pork to well done.

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