The Weather

Is it just me, or is everyone in Ontario sick of this cold weather? At this point I’m willing to try almost anything to see some steady temperatures above freezing, or dare I even say in the double digits? In an effort to coerce the weather gods into giving us some higher temperatures, I am suggesting that this weekend we all take a stand and BBQ some pork! Let’s get out our grills, brave the weather and hopefully just sheer optimism will bring us some warmer weather. I know I will be out there cooking up some delicious Ground Pork Kebabs.  This weekend, Saturday April 12th, take the time to wish, hope, cross your fingers and BBQ your way to some better weather! 

Ground Pork Kebabs in a Pita 


Yield: Serves 4
Cooking Time: 10-12 minutes
Preparation Time: 30 minutes


1 lb (500 g) lean ground Ontario pork
1 tsp (5 mL) ground coriander
1 tsp (5 mL) minced garlic
1 tsp (5 mL) paprika
1 tsp (5 mL) salt
1/2 tsp (2 mL) ground cumin
1/2 tsp (5 mL) red chile flakes
8 10-inch bamboo skewers
Pita bread
Salad ingredients

1/2 English cucumber, peeled and seeded
1 cup (250 mL) Balkan-style yogurt
1/4 cup (50 mL) chopped fresh cilantro
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) each: salt and ground black pepper

Cooking Instructions

  1. In mixing bowl, thoroughly combine pork, coriander, garlic, paprika, salt, cumin, and pepper flakes. Pre-heat barbecue to medium-high. Using 1/4 cup (50 mL) ground pork mixture, mould around a skewer to form a sausage-shaped log about 3/4-inch (2 cm) wide and six inches (15 cm) long. Wet hands with cold water to help hands from getting sticky. Grill over medium-high for 10-12 minutes. If using bamboo skewers, make sure the portion not surrounded with meat is not over the flames. Turn kebabs occasionally to brown uniformly. When cooked (with no hint of pink), twist and pull meat from skewers. Cut pitas in half and warm briefly on grill. Serve pork in pitas with salad ingredients of choice (lettuce, tomatoes, green onions, peppers, etc.). Top with a generous spoonful of raita

Thinly slice or grate cucumber. Place in clean cloth or cheesecloth. Press out as much liquid as possible, or blot off moisture with a paper towel. Add cucumber to yogurt and combine with remaining ingredients. Serve chilled
Makes 1 1/4 cups (300 mL)


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