Pork Souvlaki with Tzatziki

So, I finally made this tonight. WOW. YUMMY!!! Unfortunately, pork shoulder is a little more fatty than other cuts of pork. But that is also what made it soooo yummy. You could use a pork loin and really reduce your fat intake, and trimming needs. Even though the butcher trimmed my pork shoulder, it was still very marbled and heavy on the fat. Buuuut, if can handle it, go for the shoulder. So tender and juicy. Even with an extra 5 minutes on the skillet, the meat was so tender and melt-in-your-mouth.

1 1/4 pounds trimmed pork shoulder, cut into 3 by 1/2 inch strips
1 large onion, cut through the root end into 1/2 inch wedges
1/4 cup plus 2 Tbsp extra-virgin olive oil
3 Tbsp fresh lemon juice (about 3 lemons), plus lemon wedges for serving
2 Tbsp chopped fresh oregano
2 garlic cloves, mashed to a paste
Kosher salt and freshly ground pepper
1 cup Greek-style whole-milk yogurt
1/2 European cucumber, seeded and finely diced
2 Tbsp chopped fresh dill
Warm pita, for serving

In a medium bowl, toss the pork strips and onion wedges with the olive oil, lemon juice, chopped oregano, and half of the garlic paste. Season with 1 1/2 tsp salt and 1/2 tsp of pepper and let stand for 20 minutes.

Meanwhile, in a large bowl, mix the yogurt, cucumber, dill, and the remaining garlic paste. Season the tzatziki with salt and pepper.

Heat a large cast-iron griddle or grill pan until very hot. Add the pork and onion wedges along with any marinade and cook over high heat, turning once or twice, until the pork and onion are tender, about 10 minutes. Transfer the pork and onion to plates and serve with tzatziki, lemon wedges, and pita.

Pairing Suggestion
Cherry-inflected Xynomavro: 2006 Pavlou-Kagas Klima ---- Ok. If you can't find this Greek red, go for any other bold, berry infused red (Syrah, Merlot, etc.).

Recipe from Food & Wine, March 2009