For the kebabs
- 2.2 pounds boneless pork shoulder, cut into 2.5cm chunks
- 1/4 cup olive oil
- Zest of ½ an orange, finely grated
- 1 tsp garlic powder
- 2 tsp coriander seeds, lightly toasted and crushed
- 1 tsp fennel seeds, lightly toasted and crushed
- 2 bay leaves, finely chopped
- 1 tbsp red wine vinegar
- A pinch of sea salt
- 1 tsp fennel seeds, toasted
- 2 garlic cloves
- A generous pinch of salt
- 1 granny smith apple, finely grated
- 2 tbsp lemon juice
- 1 1/2 cup yoghurt
- A pinch of sugar
- 1 tsp red wine vinegar
- 8 pita bread (the round variety, if you can get them)
- A handful of flat-leaf parsley leaves
- 1 small red onion, finely sliced
- ½ a cabbage, finely sliced
- ½ a cucumber, finely sliced
- 4 vine tomatoes, finely sliced
- Pickled peppers (optional)
If using wooden skewers, soak them in water to stop them burning. Place all of the kebab ingredients into a bowl, mix together, cover with clingfilm and refrigerate for at least 2 hours, or overnight if you have time.
To make the tzatziki, crush the fennel seeds, garlic and sea salt in a pestle and mortar. Transfer to a bowl, add the remaining ingredients, mix and refrigerate, allowing the flavours to infuse.
Preheat a barbecue or griddle pan on a high heat. Skewer the pork, leaving little gaps between the pieces so the meat cooks more evenly. Cook the skewers over a high heat for about 8 to 10 minutes, turning occasionally until nicely charred and cooked all the way through, then set aside to rest. Grill the pitta breads for a minute on both sides.
Put a dollop of tzatziki and the meat from one skewer on each warmed pitta bread, top with your choice of salad, wrap and serve hot.
