Pork Skewers with Boysenberry Chutney

2 Lbs. Pork, Cut into 1 inch pieces

1 Tsp. Ground Coriander

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1 Tsp. Paprika

1/4 Tsp. Cayenne

2 Tsp. Salt

1 Tsp. Freshly Ground Black Pepper

1 Lemon, Zested and Juiced

1/2 Cup Plain Greek Yogurt

2 Tbsp. Olive Oil

Red Onion, thinly sliced

Tomato, thinly sliced

Persian Cucumbers, thinly sliced

Pita, slightly warmed

Boysenberry Chutney

1/2 Cup Boysenberry Jam

2 Lemons zest and juice

1 Tbsp. Olive Oil

3-4 Cloves of Garlic, minced

1 Shallot, minced

1/2 Tsp. Red Pepper Flakes

2 Serrano Peppers, finely chopped (or sub jalapenos for a milder chutney start with one)

Kosher salt and freshly ground black pepper

Garlic Sauce

1 Cup Greek Yogurt

1 Lemon, Zested and Juiced

4-5 Cloves of Garlic, minced

Pinch of Kosher Salt and Freshly Ground Black Pepper

In a large bowl, add in the Greek yogurt, olive oil, coriander, garlic powder, onion powder, paprika, cayenne, salt, pepper, lemon zest and juice and mix until well combined. Add in your pork pieces and let marinade to a minimum of 2 hours.

Thread your pork pieces into skewers and then pre-heat your grill.

In a small bowl combine all of the ingredients for the garlic sauce and set in the fridge until ready to use.

Grill your pork skewers 8-9 minutes on each side or until fully cooked through. Remove from heat and let cool slightly.

While the skewers are grilling make your chutney.

In a medium sauce pan, add in the olive oil, garlic, shallot, serrano peppers and sauté until the vegetables have slightly softened. About 2 minutes. Add in the Boysenberry jam, lemon juice and zest, red pepper flakes, a pinch of salt and pepper. Simmer for 2-3 minutes and remove from heat and allow to cool completely.

Once your skewers are all done, warm up your pitas, top with one of your skewers, thinly sliced onion, tomatoes, and cucumbers, add a little bit of chutney and garlic sauce and enjoy. OR eat as is.