Name: Pork Souvlaki with Radish Tzatziki
Prep time: 55 min
Total time: 55 min
Yield: 4 - 6 servings
Ingredients: 2 lb(s) 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; ⅓ cup freshly squeezed lemon juice (2 lemons), plus extra; Good olive oil; 3 garlic cloves, grated on a Microplane zester; 2 tbsp roughly chopped fresh oregano leaves; 2 tsp roughly chopped fresh rosemary leaves; Kosher salt and freshly ground black pepper; 6 warmed pita breads, for serving; Radish Tzatziki, for serving (recipe follows); 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 ¼ cups plain whole milk Greek yogurt (10 oz); 1 tbsp good olive oil; 1 tbsp freshly squeezed lemon juice; ¼ cup minced scallions, white and green parts (2 scallions); 2 ½ tbsp julienned fresh mint leaves; Kosher salt and freshly ground black pepper

Prep Time

55 min

Yields

4 - 6 servings

Boneless pork shoulder and a zingy radish tzatziki are served on warm pita bread.

ingredients

lb(s) boneless pork shoulder, trimmed, 3/4-inch diced

red onion, cut in 1/2-inch wedges through the root end

large Holland yellow bell pepper, seeded and cut in 1/2-inch strips

Grated zest of 1 lemon

⅓

cup freshly squeezed lemon juice (2 lemons), plus extra

Good olive oil

garlic cloves, grated on a Microplane zester

tbsp roughly chopped fresh oregano leaves

tsp roughly chopped fresh rosemary leaves

Kosher salt and freshly ground black pepper

warmed pita breads, for serving

Radish Tzatziki, for serving (recipe follows)

Julienned fresh mint leaves, for serving

Radish Tzatziki

medium radishes, scrubbed and trimmed

garlic cloves, grated on a Microplane zester

1 ¼

cups plain whole milk Greek yogurt (10 oz)

tbsp good olive oil

tbsp freshly squeezed lemon juice

cup minced scallions, white and green parts (2 scallions)

2 ½

tbsp julienned fresh mint leaves

Kosher salt and freshly ground black pepper

Ingredient Substitution Guide

directions

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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