Ina puts her own minty twist on this classic Greek street food!
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Pork Souvlaki with Radish Tzatziki
DISH COURTESY OF INA GARTEN
Level: Easy
Overall: 55 min (consists of marinading time).
Active: 25 minutes.
Yield: 4 to 6 portions.

Ingredients.

2 pounds boneless pork shoulder, trimmed, 3/4-inch diced.
1 red onion, cut in 1/2-inch wedges through the root end.
1 big Holland yellow bell pepper, seeded and cut in 1/2-inch strips.
Grated enthusiasm of 1 lemon.
1/3 cup newly squeezed lemon juice (2 lemons), plus extra.
Excellent olive oil.
3 garlic cloves, grated on a Microplane zester.
2 tablespoons roughly sliced fresh oregano leaves.
2 teaspoons roughly sliced fresh rosemary leaves.
Kosher salt and newly ground black pepper.
6 warmed pita breads, for serving.
Radish Tzatziki, for serving (dish 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 great olive oil.
1 tablespoon newly 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.

Directions.

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

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

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

Radish Tzatziki:.

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

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Ina Garten's Pork Souvlaki with Radish Tzatziki|Barefoot Contessa|Food Network.