Pork Souvlaki with Radish Tzatziki

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  • Level: Easy
  • Total: 55 min (includes marinating time)
  • Active: 25 min
  • Yield: 4 to 6 servings
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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 


  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.
  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!
  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.

Radish Tzatziki:

  1. 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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