Pork Souvlaki with Flatbread and Mint-Yogurt Sauce

Recipe by Laraine Perri

Ingredients

Pork and marinade:: 2tablespoons fresh lemon juice; 1tablespoon minced fresh garlic; 1tablespoon dried oregano; 1teaspoon honey; 1teaspoon kosher salt; 1/2teaspoon freshly ground black pepper; 1pound pork tenderloin, trimmed of silverskin, cut into 1-inch cubes
Sauce:: 1-- (7-ounce) container 2-percent Greek yogurt; 1tablespoon fresh lemon juice; 1tablespoon olive oil; 1tablespoon finely chopped fresh mint; 1-- garlic clove, mashed with 1/4 teaspoon kosher salt
To Assemble:: 8-- (8-inch) bamboo skewers, soaked in water at least 30 minutes; 2medium zucchini, cut into 1-inch pieces; 4-- flatbreads; -- Olive oil; -- Lemon wedges

Combine all marinade ingredients except pork in a zip-top plastic bag. Add pork, turn to coat well, and refrigerate 3 to 4 hours, turning once.
Combine all sauce ingredients in a small bowl. Refrigerate until ready to serve.
Prepare a grill or heat a grill pan to medium-high. Remove pork from marinade, and arrange on skewers alternately with zucchini pieces. Grill 3 minutes per side, or until just cooked through. Transfer to a platter.
Brush flatbreads with olive oil and grill until just warmed through and lightly marked. Serve with skewered pork and zucchini, yogurt sauce, and lemon wedges.

—Recipe by Laraine Perri.