Greek Pork Souvlaki Bowls with Lemon-Oregano Tzatziki

There is a specific kind of joy in souvlaki: pork that has caught real char on a screaming-hot pan, cut with bright lemon and oregano, then cooled by a thick swipe of garlicky tzatziki. This bowl version skips the grill and the skewers but keeps every bit of that flavour, all from one pan in about half an hour.

Pork tenderloin stays lean and tender, the marinade does the heavy lifting in just ten minutes, and the tzatziki comes together while the pan heats. Pile it over warm pita with sweet cherry tomatoes and sharp red onion, and you have a fast weeknight dinner that tastes like a holiday.

Step-by-step instructions

Whisk the olive oil, juice and zest of one lemon, 3 cloves of minced garlic, oregano, salt, and pepper in a bowl. Add the pork cubes, toss to coat, and let them marinate for at least 10 minutes while you make the tzatziki.

Stir the grated, squeezed-dry cucumber into the Greek yogurt with the last clove of garlic, the juice of half a lemon, and half the dill. Season with a pinch of salt and chill until serving.

Heat a grill pan or heavy skillet over high heat until smoking. Sear the marinated pork in a single layer for 8 to 10 minutes, turning every couple of minutes, until deeply charred on the edges and just cooked through.

While the pork sears, build the bowls: tear the warm pita into the base and scatter over the cherry tomatoes and sliced red onion. Squeeze the remaining lemon over the top.

Pile the charred pork onto the bowls, add a generous spoonful of tzatziki, and scatter with the rest of the dill. Finish with a drizzle of olive oil and a pinch of oregano, and serve at once.

Swap the pita for a bed of rice or a crisp Greek salad if you want to keep it lighter, and double the tzatziki because you will want it on everything. Leftover pork is brilliant cold the next day, tucked into a wrap with the last of the tomatoes.