Greek style kebabs with full and fresh flavours

Makes 8 kebabs

For the kebabs
1 pork fillet trimmed of fat and cut into 2cm chunks
1 tbsp dried mint
1 tbsp dried oregano
Juice of 1 lemon
100 ml olive oil
2 cloves garlic, crushed
Salt & Pepper

For the Tzatziki
½ cucumber
200ml fat free natural yoghurt
1 small garlic clove
1 heaped tsp dried mint
1 ½ tsp red wine vinegar

1 Put all the kebab ingredients into a bowl and mix everything together really well. Cover with clingfilm, and pop in fridge for 30 minutes, or longer if you have the time.
2. If using wooden skewers, soak the skewers in a tray of water to stop them burning.
3. Make the tzatziki by coarsely grating the cucumber into a sieve set over a bowl. Add a few good pinches of salt, then squeeze out as much water as you can using your hands. Put the cucumber into a bowl and add the yoghurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a good paste, then add this to the cucumber mix. Add the dried mint and red wine vinegar and mix well.
4. Preheat a griddle pan or grill on a high heat, or get the BBQ ready. Thread the skewers with the marinated meat, and cook the kebabs for about 8 – 10 minutes, turning occasionally until dome on all sides.
5. To serve, gently heat your flatbreads, put a dollop of tzatziki and the meat from one skewer on the flatbread and enjoy.

Source: Jamie Oliver