In Greece, skewers of garlicky grilled meat called souvlaki are sold on street corners, in restaurants and at the beach. Inspired by the ubiquitous snack, our broiler-cooked iteration incorporates sweet-tart tomatoes, which blister and char in the oven. Zucchini cut into chunks works nicely, too—or even a combination. A yogurt marinade isn’t traditional for pork souvlaki, but we like the tenderizing effect it has on the meat. It also makes a creamy, tangy sauce. Serve with rice, orzo pilaf or warmed pita bread.