Cat Cora's Pork Skewers with Feta-Mint Tzatziki
On Chef's Table
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.
Make the marinade by combining the olive oil, juices, chili flakes, chili powder, garlic, salt, and pepper. Cover and refrigerate for at least 30 minutes (although I prefer to marinate for 3 hours or overnight).
Soak skewers in a shallow pan of water for at least one hour.
Thread skewers with 3 or 4 pieces of marinated pork, alternating with small wedges of lemons and oranges. Place skewers on an area of the grill with no direct flame. Continue to brush marinade during grilling, until meat is browned, about 8 to 10 minutes or to desired doneness.
Serve immediately in pita pockets topped with shredded salad and tzatziki.