Pork Souvlaki with Tzatziki

(Courtesy of Food and Wine)

Ingredients:
1 1/4 lb. trimmed pork shoulder, cut into 1/2 inch strips
1 large onion, cut through the root end into 1/2 inch wedges
1/4 c. plus 2 Tbsp. extra-virgin olive oil, plus lemon wedges for serving
3 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh oregano
2 garlic cloves, mashed to a paste
Kosher salt and freshly ground pepper
1 c. Greek-style whole-milk yogurt
1/2 European cucumber, seeded and finely diced
2 Tbsp. chopped fresh mint
Warm pita, for serving

Directions:
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 tsp. of salt and 1/2 tsp. pepper and let stand 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.

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