4 large (or 6–8 medium) bamboo skewers, soaked in water 30 minutes
2 red bell peppers, cut into 1-inch squares
1 eggplant, cut into 1-inch cubes
Directions
In a large bowl, dissolve salt in hot water. Let cool to room temperature, 10-15 minutes, then submerge pork. Let stand in fridge at least 1 hour or up to 12 hours.
Meanwhile, to a food processor, add half of the lemon juice, the barbecue sauce, sun-dried tomatoes and capers; blend until smooth. Season with salt and black pepper, if desired. Set aside.
Remove pork from brine and cut into 1-inch cubes. To a gallon resealable bag, add pork and ½ cup lemon-juice mixture. Seal and turn to coat; refrigerate 30 minutes.
In a medium bowl, stir together cucumber, remaining lemon juice, the lemon zest, yogurt, mint, garlic and shallot. Season with salt and black pepper, if desired. Cover and refrigerate until ready to use.
Onto each skewer, thread a bell pepper piece, then pork and eggplant cubes, then another bell pepper piece.
Preheat a grill to medium-high and oil grate. Add skewers, close lid and grill 5 minutes. Turn skewers over and brush with remaining lemon-juice mixture. Turn and baste skewers three times, every 2–3 minutes, until lightly charred and pork’s internal temperature reaches 145 degrees F.
Transfer skewers to a platter; let rest 10 minutes before serving with cucumber mixture.
