Name: Authentic Greek Pork Souvlaki with Pita
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Ingredients: 1 lb boneless pork loin chops or pork shoulder (sliced in ½-inch strips); ½ onion (thinly sliced); 2-3 Fresh herb sprigs (like rosemary, thyme or oregano.); 2 garlic cloves; 1/2 cup of olive oil; 1 tablespoon honey; ¼ cup white wine vinegar; sea salt; freshly ground pepper; 2 ripe tomatoes; 1/2 cup Greek feta cheese (cut into small cubes or crumbled); 1/2 onion (sliced thinly); 2 tablespoons extra virgin olive oil; 1 teaspoon white wine vinegar; dried oregano; sea salt; ½ cup tzatziki sauce; 2-3 tablespoons olive oil ( for the pan); 8 Greek pita bread; extra virgin olive oil (to brush the pita)

Pork souvlaki in warm pita with tzatziki, tomatoes and onions.

This delicious and authentic Greek Souvlaki with Pita brings together juicy, tender pork, warm homemade pita bread, creamy tzatziki sauce, and fresh aromatics. It’s my homemade take on the classic gyro-style souvlaki — the beloved street food you’ll find sizzling in Athens, Thessaloniki, and just about every corner of Greece.

I created this recipe before The Greek Foodie existed, because I was homesick and craving souvlaki. So I made my own, and we cooked it for guests and for ourselves all the time in NYC. It is my homemade take on the street food you find in Athens, Thessaloniki and just about every corner of Greece. You don’t need skewers, a rotisserie or anything complicated to make it: just a hot pan, a good marinade and warm pita.

Prefer skewers or chicken? For skewers, make my Greek pork skewers with yogurt lemon sauce (Kalamaki). For chicken, try my chicken souvlaki skewers or my Greek chicken gyro. For the rotisserie-style pork version, see my homemade Greek pork gyros.

If you love this souvlaki, you will also love my Greek lamb burger bowl and Bifteki, the Greek burger.

A plate with fillings for Greek souvlaki, a tzatziki bowl and tomato salad.

Overview

What is souvlaki?

Souvlaki is Greece’s fast food: small pieces of marinated meat, most often pork, cooked over high heat and tucked into warm pita with juicy tomatoes, onion, and creamy tzatziki. The name comes from souvla, the metal skewer with pieces of meat threaded on it, hence souvlaki. In practice, it’s an umbrella term, and a souvlaki shop makes it all: skewers (kalamaki), gyro shaved from a vertical rotisserie, wraps and platters. When a group says “let’s order souvlakia”, everyone’s order is different. You might ask for two pita gyro or two pita kalamaki with everything, or with your own choice of fillings, and some people add potatoes. Or you might order three pork kalamaki, or a platter of gyro with cut-up pita, sliced tomatoes, onions and fries. Many shops also make kebabs, bifteki wrapped in pita or served as a platter, and vegetarian options like mushrooms or veggie patties. It is the go-to meal for Greeks on the move.

What is traditional souvlaki made of?

Traditional souvlaki is small pieces of pork, or sometimes chicken, marinated in olive oil, an acid, garlic and oregano, cooked over high heat and served in pita with tomato, onion and tzatziki. Many shops add a few fries inside the wrap.

What goes in a souvlaki marinade?

Mine is simple: olive oil, white wine vinegar, sliced onion, garlic, fresh herbs like rosemary, thyme or oregano, a spoonful of honey, salt and pepper. The oil carries the flavor, the vinegar brightens it, and the honey helps the edges brown and char.

Which cut of pork should I use?

I use boneless pork loin chops, butterflied and cut into ½-inch strips. Loin is lean and cooks fast. Pork shoulder works too and is juicier and richer because of its marbling, so choose it if you like a fattier bite. Whichever you pick, keep the strips thin so they sear before they dry out.

What makes it taste like a souvlaki shop?

Most souvlaki shops make their own marinade and tzatziki, use real fries, and cook everything in olive oil. Nothing comes out of a package. That is the whole secret: simple things, done fresh.

How this recipe comes together

Marinate the pork. Thin strips soak in olive oil, vinegar, garlic, onion, herbs and honey. Even 30 minutes makes a difference, and overnight gives the most flavor.
Sear the pork. Cook the strips a few at a time in a very hot grill pan or cast-iron skillet until browned with grill marks.
Prepare the filling. Tomato wedges, thinly sliced onion and feta cubes are tossed with olive oil, vinegar and oregano.
Warm the pitas. Homemade Greek pitas are wonderful, but store-bought work in a pinch. A quick warm-up makes them soft and flexible.
Add tzatziki. No souvlaki is complete without this creamy yogurt, cucumber and garlic sauce.
Optional fries. Many wraps in Greece are finished with a few crispy fries, and I love the extra crunch.

Ingredients for homemade souvlaki and pita

For the meat and marinade:

Boneless pork loin chops, butterflied and cut into ½-inch strips, or pork shoulder for juicier results.
Onion and garlic for depth and aroma.
Fresh herbs: sprigs of rosemary, thyme or oregano bring Mediterranean flavor. Dried herbs work too.
Honey helps the meat caramelize and develop those delicious charred edges.
Extra virgin olive oil, always the base of a good Greek marinade.
White wine vinegar adds brightness.
Sea salt and freshly ground black pepper.

To assemble the wraps:

Pita breads (flatbreads) — make your own with this homemade Greek pita bread recipe for the best flavor.
Tomatoes and onions: ripe and juicy, cut into slim wedges and thin slices. Toss them with olive oil, a splash of white wine vinegar and small cubes of feta (my addition, not traditional, but it makes it a whole Greek bite).
Dried oregano, or fresh oregano leaves for a more intense aroma.
Tzatziki sauce: creamy Greek yogurt with grated cucumber, garlic, dill and vinegar. Homemade is best (use my tzatziki recipe), but store-bought works too.

Step by step

Pork marinating in olive oil with fresh herbs, onions and garlic.

Step 1. Marinate the pork.

In a bowl, combine the herb sprigs, sliced onion and garlic, olive oil, white wine vinegar, honey, and a pinch of salt and pepper. Place the pork in a large pan and pour the marinade over it. Gently massage the meat so it is evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight. Take it out of the fridge 30 minutes before cooking so it comes to room temperature.

Tomato wedges, onion slices and feta cubes in a plate.

Step 2. Prepare the tomato-onion mix

Cut the tomatoes into slim wedges and thinly slice half an onion. Add them to a bowl with small cubes of feta. Sprinkle with dried oregano, a pinch of sea salt, freshly ground black pepper, 2 tablespoons of olive oil and a splash of white wine vinegar. Mix gently, then let it sit for at least 30 minutes so the flavors come together.

Feta isn’t traditional in souvlaki, but I can’t help myself. Every wrapped souvlaki I’ve had in Athens came with a horiatiki alongside it, so a few crumbles in the pita bring the whole table back — salty, briny, exactly what the grilled meat wants.

A bowl with tzatziki with chopped dill on top.

Step 2. Make the tzatziki (optional but recommended)

Tzatziki is quick to make at home and it makes your souvlaki taste extra fresh. In a bowl, mix Greek yogurt, grated cucumber (squeeze out the excess water), minced garlic, chopped dill and a splash of white wine vinegar. Stir until smooth and creamy. Store-bought tzatziki works too, but homemade makes a real difference.

Step 4. Sear the pork.

Heat 2 to 3 tablespoons olive oil in a cast-iron grill pan or heavy skillet over medium-high heat until shimmering and almost smoking. Add 2 to 3 slices of pork at a time. Any more and the pan cools down, so the meat steams instead of searing. Cook until browned with grill marks, about 3 to 5 minutes per side. The pan gets hotter as you go, so later batches cook faster, and thinner slices take less time, so I always test one piece first. The pork is done at an internal temperature of 145°F / 63°C. Let it rest for a minute or two while you finish the batches.

👉 Don’t overcrowd the pan. Cooking in batches gives you the best flavor and texture.

Step 5. Warm the pita.

A few minutes before serving, warm the pitas until soft and flexible. Wipe your pan clean with a paper towel, drizzle in a little olive oil, and warm each pita for a moment on each side, which gives it a little charred, smoky flavor. Or place the pitas on a baking sheet in a 350°F (175°C) oven for a few minutes, brushed with olive oil. The oil keeps them moist and stops them from tearing when you wrap.

A plate with an open faced souvlaki, pita filled with grilled meat, tomato wedges, onion slices, and tzatziki

Step 6. Assemble the souvlaki

Place a warm pita on a piece of parchment paper. Layer two or three slices of pork in the center, then 2 to 3 tablespoons of the tomato and onion mix and 2 tablespoons of tzatziki. For the full taverna experience, tuck in a few crispy fries. Use the parchment to roll the pita tightly around the filling, then fold up the bottom so the sauce doesn’t drip out. Your souvlaki is ready to eat!

Prefer not to roll it up? Serve it open-faced on the pita instead.

Pro tips

Marinate longer if you can. Even 30 minutes works, but an overnight marinade in the fridge lets the flavors soak in and keeps the meat tender.
Choose the right cut. Pork loin is lean and quick-cooking. Pork shoulder has more fat, which makes it juicier. Pick the one you prefer.
Get the pan very hot. A very hot pan sears the meat quickly, locking in the juices and giving you those delicious charred edges.
Cook in batches. Two or three slices at a time keeps the pan hot, so the pork sears instead of steaming.
Warm the pita with a little olive oil. It makes each pita soft and flexible and less likely to tear when you wrap.
Keep it classic. Authentic Greek souvlaki is simple. Don’t overload the wrap: a few juicy tomato wedges, onion, a dollop of tzatziki and a sprinkle of oregano are all you need. If you like, add a dash of paprika, as local shops often do.

Two rolled gyros souvlaki, one with fries, the other without, on a plate. — Two gyros souvlaki from my local souvlaki shop, one with fries in the mix, the other without.

What to Serve with Souvlaki

Souvlaki is a complete meal on its own, but adding a few classic Greek sides makes it feel like a true taverna feast:

Greek Salad (Horiatiki). Juicy tomatoes, cucumber, feta and olives pair perfectly with the meat.
Patates Tiganites (Greek Fries) . Crispy hand-cut fries sprinkled with oregano and sea salt, often tucked inside the pita or served alongside. For a bigger plate, try my Greek loaded fries.
Tzatziki or Spicy Whipped Feta Tirokafteri. Keep extra dips on the table for scooping with pita.
Drinks. A cold beer, a glass of retsina, or even an ice-cold Coke are all traditional pairings you’ll find in Greece.

Storage and reheating tips

Leftover meat: keep cooked pork in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a hot skillet for a couple of minutes, and avoid the microwave, which can make the meat tough.
Marinated raw pork: keep it covered in the marinade in the fridge for up to 24 hours before cooking.
Pita bread: homemade pitas are best fresh, but you can keep them in a zip-top bag at room temperature for a day, or freeze them for up to 2 months. Reheat frozen pitas in a hot skillet or wrapped in foil in the oven.
Tzatziki: store it in a sealed container in the refrigerator for up to 3 days. Stir well before serving, as the cucumber may release a little liquid.
Assembled wraps: they are best eaten right away. If you must store them, keep the components separate and assemble just before eating to avoid soggy pitas.

FAQs

Souvlaki comes from souvla, the metal skewer with pieces of meat threaded on it, but in Greece it is also an umbrella term. A souvlaki shop makes skewers (kalamaki), gyro (meat shaved from a vertical rotisserie), wraps, and platters, and what people order varies. Gyro and kalamaki are both served in pita, so the names overlap. This recipe is my home version of the souvlaki wrap: thin strips of pork seared in a hot pan and rolled in warm pita with fresh toppings. For skewers, see my Greek pork skewers, and for the rotisserie style, my homemade Greek pork gyros.

Yes. You can marinate the pork up to 24 hours in advance, and it tastes even better. Cooked pork keeps in the refrigerator for up to 3 days. Reheat it in a hot skillet for a few minutes to bring back the sear.

Two common reasons are overcooking or using a very lean cut like loin. For juicier results, try pork shoulder, which has more fat. Don’t skip the olive oil in the marinade, since it helps keep the meat moist. Cook just until the internal temperature reaches 145°F (63°C), then let the meat rest for a minute or two.

Warm each pita in a skillet or in the oven before filling. A quick brush of olive oil makes the pita more pliable, so it wraps easily without breaking.