2 teaspoons fresh oregano leaves, crushed/bruised
1 teaspoons fresh thyme, crushed/bruised
2 teaspoons ground cumin
½ teaspoons ground cinnamon
4 to 6 cloves garlic, smashed
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper, to taste
½ cup olive oil
2 cups red wine
3 lb. pork shoulder, cut into 1½" cubes
6 skewers (see note)
4 scallions, thinly sliced on the diagonal
1 cup flat-leaf parsley leaves, roughly chopped
1 medium zucchini,
1½ cups plain, non-fat yogurt
½ cup chopped fresh mint leaves
2 tablespoons sesame oil
1 large garlic clove, pressed or minced
Kosher salt, to taste
4 pita breads, warmed
3 cups basmati rice, ready and hot when kabobs are done
- Combine in a large re-sealable plastic bag the oregano, thyme, cumin, cinnamon, garlic, salt, wine and olive oil.
- Re-seal the bag and manipulate it to thoroughly to mix the contents.
- Add the cubes of pork and toss well to combine. Place the sealed bag in the refrigerator for 8 hours to overnight.
- Trim both ends of the zucchini and peel it. Cut the zucchini in half.
- Using a tablespoon, scrape out the seeds and discard them.
- Finely dice the remaining zucchini flesh and add it to a medium bowl.
- Add the yogurt, mint, oil, garlic and salt. Stir to blend. Set aside. (See Note)
- Remove the pork cubes from the marinade and reserve the liquid.
- Place the reserved marinade in a small pot over a medium heat and reduce by a third.
- Thread the pork cubes onto the wooden or metal skewers. (See Note)
- If grilling, then arrange the kabobs over a medium heat level at approximately 7 to 8 inches above heat source. If broiling, arrange skewers over a broiling pan or roasting pan, 7 or 8 inches from the broiling element.
- Baste the kabobs with the reduced marinade.
- Grill or broil for approximately 15 minutes, turning and basting occasionally.
- Place the cooked Basmati rice in a serving dish.
- Lay the kabobs on the rice and sprinkle them with the parsley and scallions.
- Serve immediately with the yogurt sauce and pita bread.
Sauce may be prepared in advance and refrigerated for up to a week.
If using wooden skewers, remember to soak them thoroughly in water before using.