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

Grilled Pork & Tzatziki Pitas

with Zucchini & Harissa Mayo

25 MIN
4 Servings
Wellness at Blue Apron
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Recipe only available for Friday delivery.
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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  • with Bistro Steaks
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  • with Pork Chops

    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
    • Calories
      690 Cals (est.)
    Grilled Pork & Tzatziki Pitas with Zucchini & Harissa Mayo
    • 4 Boneless, Center-Cut Pork Chops
    • 4 Pocketless Pita
    • 1 Red Onion
    • 2 Zucchini
    • 1 Romaine Lettuce Heart
    • 1 Tbsp Red Harissa Paste
    • 1 oz Sweety Drop Peppers
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    • ¼ cup Mayonnaise

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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    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 pork & vegetables

    Pat the pork dry with paper towels; drizzle with 2 teaspoons of olive oil and season on both sides with salt, pepper, and the spice blend. Grill the seasoned pork 3 to 4 minutes per side for medium (the center may still be slightly pink), or until 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.

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

    Grill the pork & 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

    Roughly chop the grilled pork. Halve the grilled zucchini crosswise. Spread the tzatziki onto the grilled pitas. Top with the sliced lettuce, chopped pork, 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