Kebabs with zucchini tzatziki and za’atar

1.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.

2.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).

3.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.

4.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.

5.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.