Charred Pork Souvlaki Skewers with Tzatziki

By Sprig Originals ✓ · cooked up in Sprig

Cubes of pork shoulder soak in a bright lemon-oregano-garlic marinade, then hit a screaming-hot grill until the edges blacken and the fat turns to crackly bits. A cool, thick tzatziki and warm pita make it a full taverna-style plate — and a ridged grill pan gets you the same char indoors.

Ingredients

• 2 lb boneless pork shoulder, trimmed of thick sinew, cut into 1 1/4-inch cubes
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tsp finely grated lemon zest
• 5 cloves garlic, grated or minced
• 1 tbsp dried Greek oregano, crumbled
• 1 tsp sweet paprika
• 1/2 tsp ground black pepper
• 2 tsp kosher salt
• 1 tsp red wine vinegar

• 1 1/2 cups whole-milk Greek yogurt
• 1 medium English cucumber
• 1 clove garlic, grated
• 1 tbsp extra-virgin olive oil
• 2 tsp fresh lemon juice
• 1 tbsp chopped fresh dill
• 1/2 tsp kosher salt

• 4 pita breads
• 1 small red onion, thinly sliced
• 1 large tomato, cut into wedges
• 1 lemon, cut into wedges
• Dried oregano and flaky salt, for finishing

Instructions

1. Cut the pork shoulder into 1 1/4-inch cubes, leaving a little fat on each piece — it renders into the char that makes souvlaki taste like souvlaki. Pat the cubes dry with paper towels.
2. In a large bowl, whisk the olive oil, lemon juice, lemon zest, garlic, oregano, paprika, black pepper, kosher salt, and red wine vinegar. Add the pork and toss until every cube is coated. Cover and refrigerate at least 2 hours and up to 12 hours, tossing once halfway through.
3. Make the tzatziki: grate the cucumber on the large holes of a box grater, then squeeze it hard in a clean kitchen towel over the sink until it gives up most of its liquid (you want about 3/4 cup of packed, dry shreds). Stir the cucumber into the yogurt with the grated garlic, olive oil, lemon juice, dill, and salt. Refrigerate at least 30 minutes so the flavors set.
4. If using bamboo skewers, soak 8 of them in water for 30 minutes. Take the pork out of the fridge 30 minutes before cooking. Thread 5 to 6 cubes onto each skewer, pressing them snugly together but not crushed, and scrape off any garlic clinging to the surface so it doesn't burn.
5. For a grill: build a hot fire or heat a gas grill to high, about 500°F, and clean and oil the grates well. Grill the skewers 3 to 4 minutes per side, turning through all four sides, for 12 to 15 minutes total, until deeply charred in spots and the pork reads 145 to 150°F at the center of a cube.
6. For a grill pan indoors: heat a ridged cast-iron grill pan over medium-high for 5 full minutes until it smokes faintly. Cook the skewers in two batches, 3 minutes per side, pressing them lightly onto the ridges with a spatula; the pan will smoke, so run the vent hood. If the exterior is well charred before the pork is cooked through, move the pan to a 400°F oven for 4 to 5 minutes to finish.
7. Pile the skewers on a platter, immediately squeeze a lemon wedge over them, and sprinkle with a pinch of dried oregano and flaky salt. Rest 5 minutes.
8. While the pork rests, warm the pitas directly on the grill or in the hot grill pan, 30 to 45 seconds per side, until soft and blistered. Serve the skewers with tzatziki, sliced red onion, tomato wedges, warm pita, and extra lemon.

Chef's tips

Nutrition (per serving, estimated)

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