Ina puts her own minty twist on this classic Greek street food!Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgdGet the recipe ▶ https://foodtv.com/3RFiDZfSubscribe to Food Network ▶ http://foodtv.com/YouTubeIna throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Pork Souvlaki with Radish TzatzikiRECIPE COURTESY OF INA GARTENLevel: EasyTotal: 55 min (includes marinating time)Active: 25 minYield: 4 to 6 servingsIngredients2 pounds boneless pork shoulder, trimmed, 3/4-inch diced1 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 Radish Tzatziki:6 medium radishes, scrubbed and trimmed2 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 DirectionsCombine 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.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, 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.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#InaGarten #BarefootContessa #FoodNetwork #PorkSouvlaki #RadishTzatziki Ina Garten's Pork Souvlaki with Radish Tzatziki | Barefoot Contessa | Food Networkhttps://www.youtube.com/watch?v=Ht4RbYLQyYM
