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Dinner recipe · from the recipe book

Garlic Herb Pork Souvlaki with Roasted Roots

Juicy lemon-garlic pork skewers with crisp-edged roasted potatoes, carrots and onion, finished with a cool dill yogurt sauce.

Garlic Herb Pork Souvlaki with Roasted Roots

Ingredients

  • 1½ lb680 gPork tenderlointrimmed and cut into 1-inch cubes
  • 3½ small600 gRed potatoescut into 1-inch chunks
  • 5 medium300 gCarrotscut into 1/2-inch coins
  • 2 medium220 gRed onioncut into 1-inch wedges
  • 3 tbsp40 gOlive oil
  • 1 lemon, juiced48 gLemon juice
  • 5 cloves15 gGarlicminced
  • 1 tbsp3 gDried oregano
  • 1¾ tsp2 gDried rosemarycrumbled
  • 8½ oz240 gPlain Greek yogurt, nonfat
  • ½ medium (8 in.)150 gCucumbergrated and squeezed dry
  • 1 cup sprigs8 gFresh dillchopped
  • ¼ cup chopped15 gFresh parsleychopped
  • 1 tsp6 gSalt
  • ¾ tsp2 gBlack pepper

Steps

  1. If using wooden skewers, soak them in water for 30 minutes. Preheat the oven to 425°F (220°C).
  2. Make the marinade: whisk half the olive oil, two-thirds of the lemon juice, two-thirds of the garlic, the oregano, half the salt and half the black pepper. Toss the pork in it and let it sit while you prep the vegetables, about 20 minutes.
  3. On a large sheet pan, toss the potatoes, carrots and half the red onion with the remaining olive oil, the rosemary, a third of the remaining salt and the remaining black pepper. Roast 20 minutes.
  4. Thread the pork onto skewers, alternating with the remaining red onion wedges.
  5. Stir the vegetables, push them to the edges and lay the skewers in the center. Roast 15 to 18 minutes, turning the skewers once, until the pork reaches 145°F (63°C) and the roots are tender and browned. Rest 3 minutes.
  6. Meanwhile make the sauce: stir the Greek yogurt, cucumber, dill, the remaining garlic, the remaining lemon juice and the remaining salt.
  7. Scatter the parsley over the skewers and vegetables and serve with the dill yogurt sauce.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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