Middle Eastern Pork Kebabs with Tzatziki

Pork Skewers with Tzatziki

Looking for a delicious and easy summer dish? These Middle Eastern Pork Kebabs are perfect! Cubes of juicy pork shoulder are marinated in a blend of fragrant middle eastern spices, then threaded onto skewers and grilled. They’re delicious on their own, or served with a creamy dill tzatziki sauce. So good, you’ll want to make them all summer long!

Tzatziki Dip

Middle Eastern Pork Kebabs with Tzatziki Recipe





1 cup plain yogurt

1 ½ tbsp fresh lemon juice

1 tsp ground cumin

1 tsp ground coriander

½ tsp cardamom

¼ tsp ground cinnamon

1/8 tsp ground clove

1 tsp sea salt

¼ tsp ground black pepper


For the Pork

2 lbs of pork shoulder, trimmed and cut into 1-inch cubes

Olive oil

Sea salt

Ground black pepper



1 cup plain, full-fat Greek yogurt

1 whole English cucumber, peeled, seeded

1 garlic clove minced

2 tbsp fresh chopped dill

1 tbsp of fresh lemon juice

½ tsp sea salt + a pinch of salt for the cucumber

Fresh cracked pepper

Drizzle of good quality olive oil


Marinate the Pork: In a large bowl, combine the yogurt, lemon juice, cumin, coriander, cardamom, cinnamon, clove, salt and pepper. Add the pork and combine to coat each piece. Cover and store in the refrigerator to marinate overnight (12-24 hours).


Make the Tzatziki: Finely grate the cucumber into a small bowl. Add a pinch of salt, stir and let the cucumber rest for 10-15 minutes. Strain and discard the liquid out of the cucumber by pressing it through a fine mesh strainer or cheesecloth. 

In a medium bowl, combine the yogurt, grated cucumber, garlic, dill, lemon juice, and 1/2 tsp sea salt.  Add fresh cracked pepper to taste and drizzle with olive oil. Cover and refrigerate until ready to serve. Tzatziki can be made one day ahead.


Cook the Pork: Preheat the grill to medium-high. Divide the pork cubes between 6-8 metal skewers or wooden skewers that have been soaking in water for at least 30 minutes. Brush the pork skewers with olive oil and season with salt and pepper. Grill, turning once, until the meat is just barely pink in the center and grill marks appear, about 7-10 minutes.  Use a thermometer to check that the pork reaches a temperature of 145F for medium-rare or 160F for medium.


Serve with a salad or make sandwiches with pitas, sliced tomatoes, lettuce and pickled onions.


Adapted by The Lemon Apron & Fine Cooking

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