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

Grilled Pork & Tzatziki Pitas

with Zucchini & Harissa Mayo

25 MIN
+$2.45/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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  • with Pork Chops
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  • 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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