Kabobs:

1 lb. pork tenderloin (see note at bottom)
8 pieces of pita bread
1-2 onions, sliced thin
1-2 tomatoes, sliced thin
salt
pepper
oregano
olive oil
1-2 lemons
Tzatziki Sauce (optional)
fresh parsley, chopped (optional)
wooden skewers

Cut pork into bite size pieces. Season with lemon juice, salt, pepper, oregano and olive oil. Skewer meat and cook on the grill. Brush pita bread with a bit of oil and grill as well. When the meat is tender, put 1 skewer on each pita and slowly draw out the skewer leaving the pieces of meat in the pita. Add the onion, tomato, parsley and sauce. Roll the pita. A piece of grease-proof or wax paper can be rolled along the bottom half of the pita for a less messy sandwich.

Boneless country style ribs may be substituted for the pork tenderloin, but requires a few hours in a marinade of olive oil, lemon juice, pepper and oregano. Just add salt before grilling.

Tzatziki Sauce:

1 lb. yogurt, preferably greek or whole milk
2 tbsp. extra virgin olive oil
1 tbsp. red wine vinegar
10 shakes of salt
5 shakes of pepper
2-3 large pieces of garlic, crushed (to your taste)
1 very large cucumber, peeled and grated

Squeeze excess water from cucumber and mix with remaining ingredients. May be refrigerated for up to one week.