Best Pork Souvlaki Salad With Tzatziki Recipes

Pork Souvlaki with Radish Tzatziki image

Provided by Ina Garten

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 21

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
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

Steps:

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.
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!
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.
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.

Akrotiri: Cypriot Pork Souvlaki With Tzatziki image

Provided by GiddyUpGo

Categories Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup olive oil
2 tablespoons fresh lemon juice (about one lemon)
1 teaspoon dried oregano
4 garlic cloves, pressed
1 lb pork shoulder, trimmed of fat and cut into 1 inch cubes
6 pieces of hot pita bread (pocketless)
1 large tomatoes, diced
1/2 small red onion, sliced
1/2 small cucumber, peeled and sliced
1 cup shredded lettuce
6 ounces plain Greek yogurt
1/2 cucumber, peeled and shredded
1 garlic clove, pressed
2 teaspoons distilled white vinegar
1 tablespoon extra virgin olive oil
salt

Steps:

Whisk the olive oil, lemon juice, garlic and oregano together in a large bowl. Add the cubed pork and toss until coated. Cover and refrigerate for one hour.
Thread the pork onto skewers (you can use metal or soaked wooden ones). Cook over hot coals or under the broiler, turning frequently, until nicely blackened but not overcooked.
Meanwhile, mix the tzatziki ingredients together in a small bowl.
Add the pork to hot pita bread and fold. Top with tomato, onion, cucumber and shredded lettuce. Add about 1 to 2 tablespoons tzatziki to the top of each serving.

Nutrition Facts : Calories 464.6, Fat 25.7, SaturatedFat 6.4, Cholesterol 53.7, Sodium 375.9, Carbohydrate 38.4, Fiber 2.2, Sugar 2.9, Protein 19.4

PORK SOUVLAKI SALAD WITH TZATZIKI image

Yield 4 people

Number Of Ingredients 11

4 tbsp olive oil
3 tbsp red wine vinegar
3 cloves garlic, minced
1 tsp dried oregano
1.5 lb pork tenderloin, but into 1/2 inch rounds
3/4 cup plain greek yogurt
1/2 english cucumber, peeled, grated and liquid squeezed out
1 Tbsp lemon juice
8 cups mixed greens
1 cup grape tomatoes, halved
1/2 cup feta

Steps:

Comine 1 tbsp of oil , 2 tbsp of vinegar, 1 clove garlic, and oregano. Add pro, toss to coat and let sit for at least 10 min room temp. Stir 1 tbsp oil, 2 cloves garlic, yogurt, cucumber, lemon juice, 1/4 tsp salt and 1/2 tsp pepper. Set aside. Thread 5 pieces of pork on each skewer, seasoning with salt. Grill for 6-8 minutes, turning occasionally. Toss greens, tomatoes and feta with t tbsp vinegar, 1/4 salt, 1/8 pepper, and 2 tbsp oil. Layer pork on salad and spoon tzatziki on top.