AT A GLANCE
Homemade za'atar tastes much better than the shop-bought equivalent. Once you try it, you'll want to sprinkle it on everything. Begin this recipe a day ahead to make the zucchini tzatziki. This recipe makes 12 kebabs.
|01||For zucchini tzatziki, place yoghurt in a muslin-lined colander over a bowl, cover and refrigerate until whey has drained and yoghurt is very thick (overnight), then discard whey. Transfer yoghurt to a bowl, add remaining ingredients, season to taste, mix to combine and refrigerate until required.|
|02||Meanwhile, skewer 6 pieces of pork onto each of 12 wooden skewers and place in a non-reactive container. Add lemon juice, oil, spices, oregano and garlic, toss to combine and refrigerate to marinate (1-2 hours).|
|03||For pickled onion, bring vinegar and sugar to the simmer in a saucepan over high heat, stirring until sugar dissolves, then set aside to cool. Add remaining ingredients and set aside for flavours to develop until required.|
|04||For za’atar, toast sesame seeds and herbs in a small saucepan over medium heat until seeds are just golden and herbs are dried (5-7 minutes). Transfer to a mortar and pestle, add sumac and 1 tbsp sea salt, coarsely grind and set aside.|
|05||Preheat barbecue to medium heat, add kebabs and cook, turning occasionally, until golden and cooked through (15-20 minutes). Meanwhile, wrap pita bread in foil and warm on the barbecue or in a low-temperature oven. Serve with kebabs, zucchini tzatziki, pickled onion and za’atar.|