Cat's Pork Skewers With Feta-Mint Tzatziki

Dec. 31, 2008 — -- New Years celebrations are not only about large, sparkly balls dropping and champagne toasts -- to throw a truly great New Years party you're going to need some good food.

Luckily, celebrated chef Cat Cora is here to share some delicious recipes to make the very end of 2008 a finish to remember. Check out her recipe for pork skewers with feta-mint tzatziki below and click here for her scrumptious corn cakes with ancho sour cream, then here for chocolate brownie cupcakes.

Click here for more meal ideas from "GMA's" recipe index.

Pork Skewers With Feta-Mint Tzatziki

Yield: 6 servings

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.

Ingredients:

For the Skewers:

8 to 10 8-inch wooden skewers, soaked

2 pounds boneless pork, cut into 1½-inch strips or cubes

2 whole oranges, cut into wedges for the skewers

3 whole lemons, cut into wedges for the skewers

6 pita rounds, slide into two half-moon shapes

Iceberg or romaine lettuce, shredded

Marinade:

½ cup plus 3 tablespoons olive oil

¼ cup fresh lemon juice

¼ cup fresh orange juice

½ teaspoon dried chili flakes

1 teaspoon chili powder

2 tablespoons minced garlic

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

For Feta-Mint Tzatziki:

1 cup plain yogurt, strained (see note below)

2 tablespoons crumbled feta cheese

1 tablespoon fresh lemon juice

2 tablespoons good olive oil

1 teaspoon minced garlic (about 1 large clove)

1 teaspoon kosher salt

2 teaspoons finely chopped mint

1 cucumber, peeled

Directions for Feta-Mint Tzatziki:

In a medium bowl, combine all ingredients except the cucumber. Using an old-fashioned box grater, grate the cucumber directly over the yogurt mixture. Cover the bowl, put it in the refrigerator, and chill for at least an hour or overnight.

Cat's Note: Greek yogurt is so thick you can place a spoon in the middle, walk away, and the spoon will remain standing right where you left it. American yogurt is much thinner. If you don't have time to strain, don't worry; you can use the yogurt right out of the carton and the flavor will still be just fine.

Directions for Pork Skewers:

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.

Recipe courtesy Cat Cora.