Imen This Ina Garten Pork Souvlaki is a skillet-seared recipe made with boneless pork shoulder, red onion, yellow bell pepper, and a bright lemon-oregano-rosemary marinade. It is served in warm pita bread with homemade radish tzatziki, and everything comes together in about 55 minutes including marinating time.
The recipe comes from her Cook Like a Pro cookbook, published in 2018, and was featured on an episode of her Barefoot Contessa show. Unlike most souvlaki recipes that call for skewers and a grill, she cooks everything in a blazing hot cast-iron skillet, which gives the pork a deeper sear without drying it out.
The skillet needs to preheat dry over high heat for a full three minutes before anything goes in. That initial blast of uninterrupted heat creates a caramelized crust on the pork while the inside stays juicy and slightly pink.
Ina Garten Pork Souvlaki
Description
A Greek-inspired skillet dinner where marinated pork is seared until crusty and golden, then piled into soft pita with a cool, peppery radish tzatziki on the side.
Ingredients
Pork Souvlaki:
Radish Tzatziki:
Instructions
- Place the pork, red onion, bell pepper, lemon zest, lemon juice, olive oil, garlic, oregano, rosemary, salt, and black pepper in a large plastic storage bag. Press out the air, seal, and set aside at room temperature for 30 minutes or refrigerate for up to 12 hours.
- Heat 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.
- Place one 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 fresh 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, salt, and pepper. Cover and refrigerate for at least 30 minutes or for up to 12 hours.
Pork Souvlaki:
Radish Tzatziki:
FAQs
Why does this recipe use pork shoulder instead of tenderloin?
Pork shoulder has more fat and connective tissue, which keeps the meat juicy during the high-heat sear in the cast-iron skillet. Tenderloin is leaner and can dry out quickly at those temperatures. The shoulder’s marbling also absorbs the lemon-oregano marinade more deeply, so every bite has flavor running through it.
Can I marinate the pork overnight instead of 30 minutes?
Yes, Ina says you can refrigerate the pork in the marinade for up to 12 hours. A longer soak means the lemon juice and garlic penetrate the meat more deeply and tenderize it further. Just bring the bag to room temperature for about 20 minutes before cooking.
What is the difference between this and traditional Greek souvlaki?
Traditional souvlaki is grilled on skewers, but Ina skips the skewers and sears everything in a dry cast-iron skillet instead. She also swaps cucumber tzatziki for a radish version, which adds a peppery bite that cuts through the rich pork. Her Bangers and Mash is another recipe where she reimagines a classic.
Can I make the radish tzatziki ahead of time?
Yes, and it benefits from resting. Ina recommends refrigerating it for at least 30 minutes and up to 12 hours before serving. The extra time lets the grated radish, garlic, and mint meld into the yogurt so the flavors round out. It pairs well alongside Quinoa Tabbouleh for a full Mediterranean spread.
What kind of pita works best for this recipe?
A soft, pocket-style pita works best because it wraps around the pork and vegetables without cracking. Ina warms the pitas before serving, which makes them pliable and slightly steamy. You can warm them in a low oven wrapped in foil or directly on the stovetop for about 30 seconds per side.
Do I need two skillets to make this?
Ina recommends one 14-inch or two 10-inch cast-iron skillets because crowding the pan steams the meat instead of browning it. A proper sear requires enough space for the pork to make direct contact with the hot surface. If you only have one smaller skillet, cook in two batches to keep the heat high, similar to the technique she uses in her Roast Chicken with Croutons.
