Pork Souvlaki with Radish Tzatziki

  • Yield : 4 to 6 servings
  • Cook Time : 25m
  • Ready In : 55m
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  • 2 pounds boneless pork shoulder, trimmed, 3/4-inch diced
  • 1 red onion, cut in 1/2-inch wedges through the root end
  • 1 large Holland yellow bell pepper, seeded and cut in 1/2-inch strips
  • Grated zest of 1 lemon
  • 1/3 cup freshly squeezed lemon juice (2 lemons), plus extra
  • Good olive oil
  • 3 garlic cloves, grated on a Microplane zester
  • 2 tablespoons roughly chopped fresh oregano leaves
  • 2 teaspoons roughly chopped fresh rosemary leaves
  • Kosher salt and freshly ground black pepper
  • 6 warmed pita breads, for serving
  • Radish Tzatziki, for serving (recipe follows)
  • Julienned fresh mint leaves, for serving
  • 6 medium radishes, scrubbed and trimmed
  • 2 garlic cloves, grated on a Microplane zester
  • 1 1/4 cups plain whole milk Greek yogurt (10 ounces)
  • 1 tablespoon good olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup minced scallions, white and green parts (2 scallions)
  • 2 1/2 tablespoons julienned fresh mint leaves
  • Kosher salt and freshly ground black pepper


Step 1

Combine the pork, red onion, bell pepper, lemon zest, lemon juice, 1/3 cup olive oil, garlic, oregano, rosemary, 2 teaspoons salt, and 1 teaspoon black pepper in a large (1-gallon) plastic storage bag. Press out the air, seal, and set aside at room temperature for 30 minutes or refrigerate for up to 12 hours.

Step 2

Preheat one very large (14-inch) or two medium (10-inch) dry cast-iron skillets over high heat for 3 minutes. Add the pork and vegetables, including the marinade, spread out, and cook without stirring for 3 minutes. Continue to cook over high heat for 7 to 8 minutes, stirring occasionally, until the pork is cooked through but still slightly pink in the middle. Don't overcook the pork or it will be dry!

Step 3

Place 1 warmed pita on each plate. Spoon the pork and vegetables on one half of the pita and place 2 rounded tablespoons of Radish Tzatziki on the other half. Sprinkle with mint, lemon juice, and salt and serve hot.

Step 4

Grate the radishes on a box grater. Place the radishes in a paper towel and squeeze out the liquid. In a medium bowl, combine the radishes, garlic, yogurt, olive oil, lemon juice, scallions, mint, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cover, and refrigerate for at least 30 minutes or for up to 12 hours.

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