Grilled Pork & Tzatziki Pitas with Zucchini & Harissa Mayo
Summer Grilling

Grilled Pork & Tzatziki Pitas

with Zucchini & Harissa Mayo

25 MIN
$11.94/serving 4 Servings
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  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Bistro Steaks

    From the Test Kitchen

    Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! To highlight our dynamic shawarma spice blend (featuring turmeric, paprika, and more), we’re grilling pork coated with these bold spices, then layering it alongside cooling tzatziki and tender grilled red onion.
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    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
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    ingredients
    Grilled Pork & Tzatziki Pitas with Zucchini & Harissa Mayo
    Title
    • 4 Steaks
    • 4 Pocketless Pita
    • 1 Red Onion
    • 2 Zucchini
    • 1 Romaine Lettuce Heart
    • 1 Tbsp Red Harissa Paste
    • 1 oz Sweety Drop Peppers
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • ¼ cup Mayonnaise
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Quarter the zucchini lengthwise. Place in a bowl. Add 2 teaspoons of olive oil and season with salt and pepper; turn to coat. Thinly slice the lettuce. Place in a separate large bowl. Add 2 teaspoons of olive oil and season with salt and pepper. Toss to coat. In a separate bowl, combine the mayonnaise and harissa paste; season with salt and pepper.

    Grill the steaks & vegetables
    2 Grill the steaks & vegetables

    Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and the spice blend. Grill the seasoned steaks 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board. Grill the onion rounds 3 to 4 minutes per side, or until charred and tender. Transfer to a cutting board. Grill the seasoned zucchini 3 to 5 minutes per side, or until lightly charred and softened. Transfer to a cutting board. Let the steak rest at least 5 minutes.

    *An instant-read thermometer should register 145°F.

    Grill the pitas
    3 Grill the pitas

    Grill the pitas 1 to 2 minutes per side, or until lightly browned and pliable. Transfer to a work surface.

    Finish & serve your dish
    4 Finish & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Halve the grilled zucchini crosswise. Spread the tzatziki onto the grilled pitas. Top with the sliced lettuce, sliced steaks, peppers, and as much of the grilled onion as you’d like (separating into rings before adding). Serve the finished pitas with the grilled zucchini and harissa mayo on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Quarter the zucchini lengthwise. Place in a bowl. Add 2 teaspoons of olive oil and season with salt and pepper; turn to coat. Thinly slice the lettuce. Place in a separate large bowl. Add 2 teaspoons of olive oil and season with salt and pepper. Toss to coat. In a separate bowl, combine the mayonnaise and harissa paste; season with salt and pepper.

    2 Grill the steaks & vegetables

    Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and the spice blend. Grill the seasoned steaks 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board. Grill the onion rounds 3 to 4 minutes per side, or until charred and tender. Transfer to a cutting board. Grill the seasoned zucchini 3 to 5 minutes per side, or until lightly charred and softened. Transfer to a cutting board. Let the steak rest at least 5 minutes.

    *An instant-read thermometer should register 145°F.

    Grill the steaks & vegetables
    Grill the pitas
    3 Grill the pitas

    Grill the pitas 1 to 2 minutes per side, or until lightly browned and pliable. Transfer to a work surface.

    4 Finish & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Halve the grilled zucchini crosswise. Spread the tzatziki onto the grilled pitas. Top with the sliced lettuce, sliced steaks, peppers, and as much of the grilled onion as you’d like (separating into rings before adding). Serve the finished pitas with the grilled zucchini and harissa mayo on the side. Enjoy!

    Finish & serve your dish
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