In the case of using wooden sticks, slice 8 to accommodate your iron skillet and absorb them a plate of water to stop them consuming.
Put all your kebab ingredients into a bowl and utilize your perfect hands to combine everything as one truly well.
Cover with clingfilm, at that point fly into the refrigerator for 30 minutes, or more in the event that you need the flavors to get somewhat more extraordinary.
Then, blacken the peppers straight over the fire of your hob, in a hot dry frying pan skillet or under a hot barbecue.
Turn them sometimes and when they look practically destroyed, pop them into a bowl, cover with clingfilm and put aside to steam for 5 minutes or thereabouts – this will assist their skins with falling off.
Make your tzatziki by coarsely grinding the cucumber into a strainer set up over a bowl.
Add a couple of good portions of ocean salt, at that point utilize your hands to crush out as much water as possible.
Pour the water away, at that point tip the cucumber into the unfilled bowl and add the yogurt.
Pound the garlic in a pestle and mortar with a decent touch of salt until you have a paste, and spoon that into the bowl with the cucumber.
Add the dried mint and red wine vinegar and blend truly well.
Have a taste to ensure you have the equilibrium right, at that point set to the side.
Preheat an iron skillet or flame broil on a high heat.
String the sticks through the marinated pork pieces, leaving little spaces between them with the goal that the heat cooks everything equally.
Cook the kebabs on the shouting hot iron or flame broil for around 8 to 10 minutes, turning incidentally until done on all sides.
Warm your flatbreads in the oven or in a hot dry skillet while your kebabs are cooking.
Not long before your kebabs are prepared, strip and deseed your blackened peppers, at that point attack strips and put them into a bowl.
Move up your mint leaves, finely cut them and add to the bowl alongside the dill.
Add a couple of sprinkles of red wine vinegar, a squeeze or two of salt and black pepper and a haul of additional virgin olive oil.
Throw and combine as one, at that point have a taste to check the equilibrium of flavors.
Cut your lemon into wedges.
Put a bit of tzatziki and the meat from one stick on each warmed flatbread.
Top with a portion of your pepper combination, a shower of additional virgin olive oil and a decent press of lemon juice.
Life doesn’t beat that.
