Summer Grilling

Grilled Pork & Tzatziki Pitas

with Zucchini & Harissa Mayo

25 MIN

+$2.45/serving 4 Servings

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with Top Sirloin 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.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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!