<http://schema.org/recipeInstructions>
" In a large food-storage bag, combine 1/2 cup of the yogurt, dill, lemon juice, 2 teaspoons of the garlic, and pepper; squeeze bag to blend. Add pork; seal bag and turn to coat. Refrigerate at least 2 hours, or up to 8 hours. In a small bowl, stir together remaining 1 cup of the yogurt and 1/2 teaspoon of the garlic, and mint. Grate the cucumber over the large holes of a box grater; gently squeeze cucumber to remove excess water. Stir cucumber into mint mixture with 1/4 teaspoon of the salt, and refrigerate. Prepare outdoor grill or preheat broiler. Remove pork from marinade; thread 4 pork pieces and 3 scallions onto 4 (8-inch) metal skewers. Spray kebabs and vegetables with cooking spray; season with remaining 3/4 teaspoon of the salt. Place skewers over the hottest part of the grill; add peppers, zucchini, and squash directly to grill rack around the pork (if broiling, cook pork and vegetables separately). Grill 10 to 12 minutes, turning skewers and vegetables several times, until pork is just cooked through and vegetables are tender. Remove to a platter. Grill flatbreads 2 minutes; cut into triangles. Serve with mint mixture."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a26327/greek-pork-vegetable-skewers-4362/>