In a large bowl, whisk the yogurt, lemon juice, coriander, cumin, cardamom, 1-¼ tsp. salt, and 1 tsp. pepper. Add the pork and turn to coat. It can be stored in the bowl to marinate for at least 12 hours. Up to 24 hours is great. This should be done in the fridge!

For freezing from this point just transfer the pork cubes and all the marinade into a 1-gallon zip-top bag. Press out the air and seal. Give the bag and the contents a good massage to coat everything evenly. Place in the freezer for up to 2 months.

Place the labneh or skyr into a medium bowl.

Using the smallest holes of your grater, shred the persian cucumber up. It's perfectly alright if some of the skin makes its way in. Place the shredded cucumber in a cheesecloth or in several layers of paper towel and give them all a good squeeze to remove any excess liquid. Add to the labneh.

Finely mince the garlic cloves. Alternatively you can grate these as well. Transfer to a the labneh and cucumber.

Give it all a good stir.

Add the lemon juice, 1 tsp at a time, till you are happy with the consistency.

Add 1 ½ tsp of salt and 1 tsp of pepper. Stir and then taste. Re-season with anything you'd like more of!

Transfer the pork to a colander in the sink. Drain until most of the marinade has dripped through. I will actually wet my hands and toss the cubes to help release the marinade. Make sure the pork has been at room temperature for about 30 minutes afterwards.

Divide the cubes amongst six to eight long metal skewers. If you are using wooden skewers make sure that they have soaked in water for at least 30 minutes.

Rub or spray the pork lightly with olive oil and sprinkly lightly with salt.

Prepare your grill to medium-high (380-400F or so), or heat a grill pan over medium-high heat. You can also use your broiler if needed. Heat to high, and use the upper rack, watching over them. Turn as needed

Grill, turning once on each side, until the meat is just barely pink in the centre and char marks appear, 7-10 minutes.

Divide the labneh tzatziki between 4 and 6 plates (I say this will feed 4, but it could feed 6 if you have some great sides, like a lemon rice or potatoes, and a hefty salad!)

Add a skewer or two to each plate. Sprinkle everything with the diced cucumber and a sprinkling of sumac. The sumac is optional, but like lemon juice or zest, it adds a lovely tang!