Souvlaki [Pork Kabobs]

Ingredients for the kebabs:
1 3/4 pounds leg of pork, shin if you can get it, the best quality you can afford, cut into 3/4-inch/2 cm chunks
1 T dried mint
1 T dried oregano
2 cloves garlic, peeled and finely grated
3 1/2 ounces extra virgin olive oil
juice of 1 lemon
1 T red wine vinegar
1 pinch sea salt
1 pinch freshly ground black pepper
3 sweet pointed peppers, a mixture of colors is nice

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Ingredients for the tzatziki:
half a large cucumber
6 3/4 ounces natural yoghurt
1 small clove garlic, peeled
1 heaped teaspoon dried mint
1 1/2 teaspoons red wine vinegar
8 flatbreads, to serve
4 sprigs fresh mint, leaves picked
a small bunch fresh dill, chopped (stalks and all)
red wine vinegar
extra virgin olive oil
1 lemon, to serve

Preparing the souvlaki:
For the kebabs:
Put the pork chunks, dried mint, dried oregano, garlic, olive oil, lemon juice, vinegar, salt, and black pepper into a bowl and mix everything together well. Cover with plastic wrap, and place in the refrigerator for 30 minutes, or longer if you want the flavors to get a bit more intense.

Roast the peppers directly over the flame on your stove top, or in a hot dry griddle pan or under a hot grill. Turn them every so often and when they look almost black and blistered, put them into a bowl, cover with plastic wrap and leave them to steam for 5 minutes or so.

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Preparing the tzatziki:
Coarsely grate the cucumber into a sieve set up over a bowl. Add a few good pinches of salt. With your hands, squeeze out as much water as you can. Place the cucumber into a bowl and add the yoghurt. Pound the garlic in a pestle and mortar with a good pinch of salt to a paste. Spoon into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix well. Taste and adjust seasoning.

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Preheat a griddle pan or grill on a high heat.

If using wooden skewers, cut 8 to fit griddle pan and soak them in a tray of water to stop them from burning.

Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the griddle or grill for about 8 to 10 minutes, turning occasionally until done on all sides.

Warm your flatbreads in the oven or in a hot dry pan while your kebabs are cooking.

Just before your kebabs are ready, peel and deseed your blackened peppers. Julienne into strips and put them into a bowl. Roll up your mint leaves, finely slice them and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra virgin olive oil. Toss and mix together. Taste and adjust seasoning.

Cut lemon into wedges.

Put a dollop of tzatziki and the meat from 1 skewer on each warmed flatbread. Top with some of the pepper mixture, a drizzle of extra virgin olive oil and squeeze lemon wedge over the top.

Serves 4