June 6th, 2013
Recipe by Paula Bowman
Preheat a grill to medium-high heat. Lightly brush both sides of pitas with 2-tablespoons olive oil and sprinkle with salt and freshly ground black pepper and set aside.
In the small bowl of a food processor, combine onion, breadcrumbs, oregano, parsley, garlic, lemon zest, salt, pepper and cumin and pulse until finely chopped. Transfer onion mixture to bowl and combine with ground pork; mix thoroughly. Divide into 8 portions; shape each around a wooden skewer, pressing to form into an oval sausage shape about half the length of the skewer.
In a bowl, combine tomatoes, cucumber and feta in a bowl. Add remaining 2-tablespoons olive oil and toss to combine. Season with salt and freshly ground black pepper and set aside.
Lightly oil grates on preheated grill. Grill kebabs, turning occasionally on all sides until firm and cooked through, about 10-12 minutes. During the last 2 minutes of cooking, set reserved pitas on the grill and cook, turning once until softened and with grill marks.
Arrange one pork skewer on each pita bread and remove skewer. Serve garnished with tomato salad and tzatziki, if desired.