Pork Souvlaki with Tzatziki

4 Servings
pork
Greek
mild garlic cucumber main dish pork Greek

1 1/4 pounds trimmed k shoulder, cut into 3-by- 1/2-inch str
1 large on, cut through the root end into 1/2-inch wedg
1/4 cup plus 2 tablespoons extra-virgin ve oil
3 tablespoons fresh on juice plus lemon wedges for serving
2 tablespoons chopped fresh gano
2 lic cloves mashed to a paste
1 Kosher salt and freshly und pepper
1 cup Greek-style whole-milk urt
1/2 European umber seeded and finely diced
2 tablespoons chopped fresh t
1 Warm a for serving

In a medium bowl, toss the pork strips and onion wedges with the olive oil, lemon juice, chopped oregano and half of the garlic paste. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and let stand for 20 minutes. Meanwhile, in a bowl, mix the yogurt, cucumber, mint and the remaining garlic paste. Season the tzatziki with salt and pepper. Heat a large cast-iron griddle or grill pan until very hot. Add the pork and onion wedges along with any marinade and cook over high heat, turning once or twice, until the pork and onion are tender, about 10 minutes. Transfer the pork and onion to plates and serve with the tzatziki, lemon wedges and pita.


VIEW THE RECEIPT