Instructions: For the Pork: Combine the wine, olive oil, bay leaves, garlic and salt and pepper to taste in a bowl and let the pork cubes steep in the liquid, covered and refrigerated, for 4 hours. Heat the broiler or grill to medium-high heat. Thread the pork along 4 flat metal skewers, patting dry slightly with paper towels. Grill the pork about 4 or 5 inches from the heat source for about 4 to 5 minutes per side (for a total of 16 to 20 minutes). Remove.

For the Relish: Strain the yogurt through a fine mesh strainer set over a bowl for 2 hours. It should be thick like sour cream.

Place the pork skewers on a platter. Dust generously with cayenne and top with the raw onions. Serve the yogurt on the side.

This recipe yields 8 servings.

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