Turkish Pork Kebabs

Ingredients:

• 1 lb Swift ground pork
• 1 medium red onion, half grated, half thinly sliced
• 2 garlic cloves, finely grated or minced
• 1/4 C chopped cilantro, plus additional for serving
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground sumac (or 1 tsp finely grated lemon zest)
• 1 1/2 tsp kosher salt
• 1/2 tsp gochugaru (substitute with Aleppo pepper or chipotle powder)
• 1/2 tsp black pepper, freshly ground
• olive oil
• 4 large pita breads
• 2 large tomatoes, chopped (or 1 pint cherry tomatoes)
• 1/2 English or 2-3 Persian cucumbers, sliced
• plain Greek yogurt

Directions:

1. In a large bowl, combine the pork, grated onion, garlic, cilantro, cumin, coriander, sumac, salt, gochugaru and black pepper. With your hands, knead everything together until it becomes sticky and springy, about 3 minutes.
2. Line a sheet pan with parchment paper. With wet hands, divide the meat into 8 portions. On the sheet pan, mold around soaked bamboo skewers or metal skewers into sausage-like 5 x 1 ½ inch forms. Cover and chill at least 2 hours over overnight.
3. Preheat a grill to medium high. Brush grates with oil. Brush pita breads and meat with olive oil and grill skewers, turning gently, using tongs and a spatula, until browned and lightly charred, about 8 to 10 minutes. Pork should register 165°F on an instant read thermometer.
4. At the same time, grill the pita bread until lightly grill marked and warm. Serve with the pork, remaining sliced red onion, tomatoes, cucumbers, additional cilantro and yogurt.