Serves 5

2 pounds boneless pork, cut into 1 1/2-inch strips or cubes

10 (8-inch) wooden skewers, soaked in water for at least 1 hour

3 unpeeled lemons, cut into small wedges, and 2 unpeeled oranges, cut into small wedges

6 pita rounds, each sliced into 2 half-moons

Shredded iceberg or romaine

Marinade:

1/2 cup plus 3 tablespoons extra-virgin olive oil

1/4 cup fresh lemon juice (from 2 to 3 large lemons)

1/4 cup fresh orange juice

1/2 teaspoon crushed red pepper flakes

1 teaspoon chili powder

2 tablespoons minced garlic

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

• Make the marinade: In a large bowl, combine the olive oil, juices, red pepper flakes, chili powder, garlic, salt and pepper.

• Add the pork and stir to coat.

• Cover and refrigerate overnight or at least for 30 minutes.

• Preheat the grill.

• Thread skewers with 3 or 4 pieces of marinated pork, alternating with wedges of lemon and orange.

• Reserve the marinade for basting.

To grill the pork:

• Place skewers on an area of the grill with no direct flame.

• Brush with the reserved marinade during the grilling, until the meat is browned on the outside but still slightly pink inside, 4 to 5 minutes per side, or to desired doneness.

To oven-broil the pork:

• Set an oven rack about 6 inches from the broiler. Preheat broiler. Put skewers on a highly oiled baking sheet and place under broiler.

• After 3 1/2 minutes, turn the skewers over and brush with the reserved marinade.

• Broil for another 3 1/2 minutes, brush again with the marinade, and broil for 1 to 2 minutes more, or until meat is browned on the outside but stills lightly pink inside.

• Serve immediately in pita pockets topped with shredded lettuce and avocado tzatziki.

• Note: Threading the skewers with chunks of lemon and orange, with their peels still on, adds flavor that complements the pork - and you can squeeze the juice from the grilled fruit over the meat. (Thread other fruit on the skewers if you like; try cherry tomatoes or kumquats.)

Nutritional information per serving, including marinade: 716 cal., 31 g fat (11 g sat.), 149 mg chol., 704 mg sodium, 5 g fiber, 58 g pro.

Avocado Tzatziki

Makes 2 to 3 cups

2 cups plain yogurt (see note)

1/2 cup extra-virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon minced garlic

1 teaspoon kosher salt

1 cup peeled, seeded, and grated cucumber (1 large cucumber)

1 avocado, peeled and diced

• In a medium bowl, stir together the yogurt, olive oil, lemon juice, garlic and salt.

• Add the grated cucumber and the diced avocado and mix well.

• Refrigerate, preferably for at least 1 hour, before serving.

• Note: Straining the yogurt through cheesecloth for 30 minutes and discarding the liquid will make it thicker, but you can skip this step.

Nutritional information per serving: 471 cal., 45 g fat (9 g sat.), 21 mg chol., 722 mg sodium, 2 g fiber, 7 g pro.

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