Grilled Pork Kebab with Zesty Greens Salad & Mustard Vinaigrette

Ingredients (Serves 4)

From the Market

• 2 pounds ground pork

• 2 teaspoons salt

• Freshly cracked black pepper

• 1 teaspoon Kozani spice

• 1½ teaspoons Korean BBQ spice

• 1 bunch radishes

• 3 shallots

• 1 bag zesty greens

• Stone Circle Farm Mustard Vinaigrette

• Olive oil

From Your Pantry / Grocery Store

• 8 tablespoons seltzer water

• 1 tablespoon fresh chives, finely chopped

• ½ cup grated or shaved cheese of choice

Instructions

1. Prepare the Pork

Preheat grill to high.

In a bowl, combine ground pork, seltzer water, salt, pepper, spices, and chopped chives.Mix gently until just combined.

Form into 8 oval patties and refrigerate for at least 30 minutes.

2. Prepare the Vegetables

• Take about 10 radishes, cut in half and toss with olive oil, salt, and pepper

• Take 3 shallots, cut in half lengthwise

  • Peel outer skin, keeping root intact

  • Toss with the radishes

• Take 3 additional radishes, slice as thin as possible

  → Set aside for the salad

3. Grill the Shallots

Place shallots on the grill cut side up.

Grill for about 7 minutes, until deeply charred. Flip and cook 1 more minute.

Remove and let cool.

Once cool:

• Peel away the charred outer layer

• Cut off the root end

• Slice into strips

• Set aside

4. Grill the Radishes

Place halved radishes cut side down on the grill.

Grill for about 3 minutes. Remove and let cool.

5. Grill the Pork

Place pork patties on the grill.

Cook for 5 minutes, then flip and cook 5 minutes more.

Remove from grill and let rest for 5 minutes before serving.

6. Assemble the Salad

In a large bowl:

• Add zesty greens

• Add thinly sliced raw radishes

• Add grilled radishes and shallots

• Add grated cheese

Toss with Stone Circle Farm mustard vinaigrette.

7. Serve

Place pork on plates.

Drizzle with a little additional mustard vinaigrette.

Serve the salad on top or alongside.

To Make It a Meal

This is already a full plate, but you can round it out with:

• Warm flatbread or a simple loaf on the side

• A scoop of rice or grains to catch the juices

• An extra handful of greens if you want it lighter

How to Think About This Dish

This is contrast on the grill.

The pork is rich and spiced. The shallots go soft and sweet under the char. The radishes shift—some sharp, some mellowed by heat. The vinaigrette pulls everything back into balance.

You’re cooking in layers—fire, freshness, and acidity all working together.

Make it once, then adjust it to what the market gives you next.