Pork on skewers with mint-cucumber sauce
6 servings
30 minutes
Pork skewers with mint-cucumber sauce is a refined dish of Italian cuisine that combines the rich flavors of marinated meat with the refreshing coolness of the sauce. The deep aroma of wine, oregano, and spices penetrates the tender pork, giving it a rich and intense flavor. The refreshing sauce with cucumber, mint, and yogurt complements the meat, creating a wonderful contrast between the warmth of spicy seasonings and the lightness of fresh herbs. This dish is perfect for a cozy family dinner or a festive feast. Serving it with pita allows you to enjoy every bite, while green onions and parsley add freshness. Legends say that such meat snacks appeared in the Mediterranean in ancient times and today they adorn the tables of those who love harmonious flavor combinations.
1
Preparing the marinade. In a large bowl, mix wine, oregano, cumin, 2 tsp salt, thyme, cinnamon, and 6 crushed garlic cloves. Cut the pork into cubes and place it in the bowl with the marinade. Cover the bowl with plastic wrap and let it marinate at room temperature for 2 hours or refrigerate overnight.
- Red wine: 2 glasss
- Dried oregano: 2 teaspoons
- Ground cumin: 2 teaspoons
- Thyme: 1 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Garlic: 8 cloves
- Pork shoulder: 1 kg
- Salt: to taste
2
Prepare the sauce. Cut off the ends of the cucumber and peel it. Cut the cucumber lengthwise and scoop out the seeds from each half with a spoon. Finely chop the cucumber and place it in a bowl. Add yogurt, finely chopped mint and garlic, sesame oil, and season with salt. Cover the sauce with plastic wrap and refrigerate.
- Cucumbers: 1 piece
- Yogurt: 200 ml
- Fresh mint: 17 g
- Garlic: 8 cloves
- Sesame oil: 2 tablespoons
- Salt: to taste
3
Preheat the oven to 200 degrees. Skewer pieces of pork onto skewers and place them on a baking sheet lined with foil. If using wooden skewers, ensure the ends of each skewer are inside the pieces of meat. Season the pork with salt and pepper. Pour the marinade into a saucepan and bring to a boil. Bake the pork, basting it with marinade on all sides.
- Pork shoulder: 1 kg
- Ground black pepper: to taste
- Salt: to taste
- Red wine: 2 glasss
4
Place the cooked pork on a plate, sprinkle with chopped onion and parsley. Serve with sauce and pita. Enjoy your meal!
- Shallots: 4 heads
- Chopped parsley: 70 g
- Pita: 4 pieces