Pork Souvlaki with Radish Tzatziki

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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

Radish Tzatziki:

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 

Kosher salt and freshly ground black pepper