In a large plastic or glass bowl, mix together
lemon juice, olive
oil, soy sauce, oregano, and garlic. Add pork, onions, and green
pepper; stir to coat. Cover, and refrigerate for 2 to 3 hours.
Preheat grill for medium high heat. Slide pork, pepper, and onion
onto skewers. When a fine gray ash covers the coals, begin grilling
the kabobs. Cook about 10 to 15 minutes total; turn the skewers
frequently. Serve on pita bread with Tzaziki spooned on top.
2 cups plain full fat yogurt
2 teaspoons pureed very fresh garlic
1 teaspoon salt
2 cucumbers, peeled, seeded and grated on large holes of grater
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
Fresh mint leaves, for garnish
Drain yogurt for 1 hour in a cheesecloth-lined
strainer to remove
some of its water. In a bowl, combine the yogurt, garlic and 1/2
teaspoon salt. Sprinkle the remaining 1/2 teaspoon salt over the
grated cucumber and drain, 10 to 15 minutes, to extract excess water.
Add drained cucumber to yogurt, along with pepper, and mix well.
Cover and refrigerate until chilled, about 1 hour. Drizzle with olive
oil and garnish with mint leaves.