- 2 cups red wine
- 2 tsp. dried oregano
- 2 tsp. ground cumin
- 2 tsp. kosher salt, plus more to taste
- 1 tsp. dried thyme
- ½ tsp. ground cinnamon
- 6 cloves garlic, smashed
- 2 lbs. pork shoulder, cut into 1 ½” cubes
- Freshly ground pepper, to taste
For the yogurt sauce
1 cucumber (about 12 oz.)
- 1 ½ cups yogurt
- ½ cup chopped fresh mint leaves
- 2 tbsp. extra-virgin sesame oil or extra-virgin olive oil
- 2 cloves garlic, finely chopped
- Kosher salt, to taste
For the garnish
- 4 scallions, thinly sliced on the diagonal
- 1 cup flat-leaf parsley leaves, roughly chopped
- 4 pita breads, warmed
- Whisk together the wine, oregano, cumin, salt, thyme, cinnamon, and garlic in a large bowl. Add the cubes of pork and toss well to combine.
- Cover the bowl with plastic wrap and set aside to let marinate at room temperature for at least 2 hours or in the refrigerator overnight.
- Meanwhile, make the yogurt sauce: Trim the ends off the cucumber and peel it. Cut the cucumber in half lengthwise.
- Using a small spoon, scrape out and discard the seeds from each half. Finely chop the cucumber and transfer it to a medium bowl. Stir in the yogurt, mint, oil, and garlic, and season with salt.
- Cover the sauce with plastic wrap and refrigerate until ready to use. The sauce can be made ahead and refrigerated for up to 1 week.
- Arrange an oven rack 7-8″ from the broiler element and heat broiler. Remove the pork from the marinade (reserve marinade), thread the cubes onto 4 metal or wooden skewers, and arrange on a foil-lined baking sheet.
- If using wooden skewers, make sure to cover the ends completely with the pork cubes, to prevent the skewers from burning.
- Season the pork with salt and pepper. Pour the marinade into a small saucepan and bring to a boil.
- Broil the kebabs, generously basting with the marinade occasionally, until browned on all sides and cooked through, 20-25 minutes.
- Alternatively, the kebabs may be cooked over a medium-hot grill for the same amount of time.
- Arrange the skewers on a platter and scatter the scallions and parsley over them. Serve with the yogurt sauce and the pita.