This authentic Greek Souvlaki with Pita brings together everything people love about real Greek street food: juicy, tender marinated pork, warm pita bread, creamy tzatziki, and fresh toppings. It’s my homemade take on the classic souvlaki wrap — the kind you’ll find sizzling on grills in Athens, Thessaloniki, and every neighborhood in between. Simple ingredients, big flavor, and that unmistakable mix of lemon, garlic, and oregano make this a true taste of Greece at home.
If you love this Authentic Souvlaki Recipe, you will also love the Pork Skewers With Yogurt Lemon Sauce, Greek Lamb Burger Bowl or Bifteki-The Greek Burger!
What is souvlaki?
Souvlaki is Greece’s version of fast, fresh, everyday comfort food. It’s usually made with small pieces of marinated meat grilled on skewers (think tender pork kebabs with smoky, charred edges) or sliced gyro-style from a vertical rotisserie. The meat is tucked into warm pita with tomatoes, onions, fries (yes, fries!), and a generous spoonful of tzatziki. It’s quick, satisfying, and woven into daily life — from busy city streets to late-night bites with friends.
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What kind of meat is used for souvlaki?
In Greece, the most traditional and widely used meat for souvlaki is pork—it’s flavorful, affordable, and grills beautifully. Chicken, beef, and lamb souvlaki exist too, but pork is the classic.
For gyro-style pork, cuts like pork shoulder are common because the marbling keeps the meat juicy and tender as it cooks.
For skewered souvlaki, pork loin is traditional. It’s a leaner cut, so it really benefits from a long marinade. Ideally, marinate the meat for at least 12 hours to let the lemon, garlic, and oregano soak in.
Every good souvlaki shop in Greece takes pride in doing things the right way—house-made marinades, fresh tzatziki, juicy tomato wedges, proper Greek pita, and hand-cut fries cooked in olive oil. Nothing pre-packaged, nothing bland. That’s the heart of real Greek street food: simple ingredients, treated with care.
My Homemade Souvlaki Gyro Pita Recipe
Here’s how I make souvlaki at home, gyro-style and wrapped in warm pita:
- Marinate the pork – Thin slices of pork are soaked in a simple souvlaki marinade with olive oil, vinegar, garlic, onion, herbs, and a touch of honey. Even 30 minutes makes a difference, but a longer marinade gives more flavor.
- Grill the meat – Each slice is cooked on the stovetop (or grill pan) for just 1–2 minutes per side until golden and tender.
- Prepare the fillings – Ripe tomatoes, thinly sliced onions, and crumbled feta are tossed with olive oil and vinegar for a juicy, tangy topping.
- Warm the pitas – Homemade Greek pitas are amazing, but store-bought pitas 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. It’s fresh, aromatic, and ties the whole wrap together.
- Optional fries – In Greece, many souvlaki wraps are finished with a few crispy fries. It’s a matter of preference, but I love the extra crunch.
Ingredients for homemade souvlaki & pita
For the meat and marinade:
- Butterflied boneless pork loin chops— or substitute pork shoulder for juicier results, or pork belly for extra richness. Cut into thin strips.
- Onion and garlic— for depth and aroma.
- Fresh herbs— sprigs of rosemary, thyme, or oregano bring Mediterranean flavor.
- 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 and tenderizes the meat.
- Sea salt and freshly ground black pepper — essential seasonings.
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, juicy, and thinly sliced. Toss with olive oil, a splash of white vinegar, and crumbled feta (optional, but adds a briny, salty kick).
- Dried oregano — or fresh oregano leaves for a more intense, earthy aroma.
- Tzatziki sauce — creamy Greek yogurt mixed with grated cucumber, garlic, dill, and vinegar. Homemade is best, but you can also buy it (Cedar’s is a good store-bought option).
Step by step
Step 1. Marinate. In a bowl, combine fresh herb sprigs, sliced onion and garlic, olive oil, 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 with the mixture so it’s evenly coated. Cover and let it marinate for at least 30 minutes, or up to 1 hour at room temperature. For even better flavor, you can refrigerate it for several hours or overnight.
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 feta — either crumbled or cut into small cubes. Sprinkle with dried oregano, a pinch of sea salt, freshly ground black pepper, a teaspoon of olive oil, and a splash of white wine vinegar. Mix gently to combine, then let the mixture sit for about 30 minutes so the flavors meld together.
💡 Feta isn’t traditionally part of souvlaki, but I love adding it. The tangy, briny flavor makes the filling extra delicious.
Step 2. Make the tzatziki (optional but recommended)
Tzatziki is quick and easy to prepare 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.
If you prefer, you can use store-bought tzatziki — but homemade really makes a difference in flavor.
Step 4. Grill the meat.
Heat a grill pan or cast-iron skillet over medium-high heat and add a tablespoon of olive oil. When the oil is shimmering hot, add a few pieces of pork at a time and grill for 1–2 minutes per side, until golden with charred edges. The pork should reach an internal temperature of 145°F / 63°C.
👉 Don’t overcrowd the pan — if you add too many pieces at once, they’ll steam instead of sear. Cook in batches for the best flavor and texture.
Step 5. Warm the pita.
A few minutes before serving, warm the pitas so they’re soft and flexible. You can either:
- Place them on a rimmed baking sheet in a 350°F (175°C) oven for a few minutes, or
- Grill them briefly on the same pan you used for the meat.
Whichever method you choose, brush the pitas with a little olive oil first. This keeps them moist, adds flavor, and prevents tearing when you wrap.
Step 6. Assemble the souvlaki
- Place a warm pita on a piece of parchment paper. In the center, layer some pork, a spoonful of the tomato-onion mix, and a couple of tablespoons of tzatziki sauce. For the full Greek taverna experience, tuck in a few crispy French fries.
- Use the parchment paper to help you roll the pita tightly around the filling, then fold up the bottom so the sauces don’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 for the Best Souvlaki
- Marinate longer if you can – Even 30 minutes works, but if you marinate the pork for 12–24 hours, the flavors really soak in and the meat stays tender.
- Choose the right cut – Pork loin is lean and quick-cooking, but pork shoulder has more fat, making it juicier. Pick based on your preference.
- Get the grill hot – A very hot pan or grill ensures the meat sears quickly, locking in juices and giving you those delicious charred edges.
- Warm the pita – Brush each pita with a little olive oil and heat briefly in a skillet or on the grill. This makes them soft, flexible, and less likely to tear when wrapping.
- Don’t skip resting the meat – After cooking, let the pork rest for a few minutes before slicing. This helps keep the juices inside.
- Keep it classic – Authentic Greek souvlaki is simple. Don’t overload your wrap; a few juicy tomato wedges, onions, a dollop of tzatziki, and a sprinkle of oregano are all you need. If you like, add a dash of paprika; local shops often sprinkle some all over the filling before wrapping.
Helpful FAQS
In Greece, souvlaki usually refers to small pieces of skewered grilled meat (often pork or chicken) served in pita with toppings or on a plate. Gyro is made from stacked layers of meat cooked on a vertical rotisserie and shaved into thin slices. Outside Greece, the terms often get mixed up, but this recipe stays true to the souvlaki style, juicy grilled pork wrapped in warm pita with fresh toppings.
Yes! You can marinate the meat up to 24 hours in advance; in fact, it tastes even better. Cooked pork can be stored in the refrigerator for up to 3 days. For best results, reheat in a hot skillet or on the grill for a few minutes to bring back that smoky flavor.
Two common reasons are overcooking or using a very lean cut like loin. For juicier results, try pork shoulder, which has more fat. Also, don’t skip the olive oil in the marinade; it helps lock in moisture. Always cook just until the internal temperature reaches 145°F (63°C), then let the meat rest for a couple of minutes.
Lightly warm your pita in a skillet or on the grill before filling. A quick brush of olive oil also makes the pita more pliable, so it wraps easily without breaking.
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 grilled meat.
- Patates Tiganites (Greek Fries) – Crispy hand-cut fries, sprinkled with oregano and sea salt, are often tucked inside the pita or served alongside.
- Tzatziki or Spicy Whipped Feta Tirokafteri – Keep extra dips on the table for scooping with pita.
- Drinks – 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: Store cooked pork in an airtight container in the refrigerator for up to 3 days. For the juiciest results, reheat quickly in a hot skillet or on the grill pan for just a couple of minutes. Avoid the microwave if possible, as it can make the meat tough.
- Marinated raw pork: You can prepare the marinade and keep the raw meat in it (covered, in the fridge) for up to 24 hours before cooking.
- Pita bread: Homemade pitas are best enjoyed fresh, but you can store 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 sauce: Store in the refrigerator in a sealed container for up to 3 days. Stir well before serving, as the cucumber may release a little liquid.
- Assembled wraps: Souvlaki wraps are best enjoyed immediately. If you must store them, keep all the components separate and assemble just before eating to avoid soggy pitas.
More Greek street food recipes
Authentic Greek souvlaki
Ingredients
the meat and marinade
- 1 lbs butterflied boneless porkloin chops sliced in 1/2 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
- 2/3 cup white wine vinegar
- sea salt
- freshly ground pepper
for the filling
- 2 ripe tomatoes
- 1/2 cup Greek feta cheese cut in 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
For serving
- 8 Greek pita bread
- extra virgin olive oil to brush the pita
Instructions
marinate the meat
- In a bowl mix fresh herbs, onion slices, olive oil, vinegar, honey, and a pinch or two of salt and pepper. Place meat in a large pan and add the marinade. I like to massage the meat a little with the marinade mixture. Cover with aluminum foil and let it marinate from 3-4 hours to overnight in the fridge.
- Take it out of the refrigerator 1/2 hour ahead of cooking so it can get to room temperature.
make the tomato & onion filling
- Cut the tomatoes into thin slices, add them to a medium bowl. Add the sliced onion, and the crumbled feta cheese. Season with sea salt to taste. Sprinkle some dried oregano. Drizzle olive oil and a tsp or so of red wine vinegar.
- Mix well but gently and let it sit for at least half an hour ahead of the souvlaki assembly.
cook the meat
- Add 2-3 tbs of olive oil to a cast-iron grilling pan or the pan of your choice. Let it heat up almost to the point of smoke. add the meat 2-3 slices at a time. You don't want to add more because the temperature will go down and the meat will boil instead of the grill.
- Cook meat for 2-3 minutes for each side. I always do a test drive; cooking time changes depending on how thin my meat slices are.
right before serving
- On the same pan, you cooked your meat, clean it lightly with a paper towel, drizzle a little olive oil and grill the pitas to warm them up. This will allow them to get some of that charred, smoked flavor.
assemble the souvlaki
- Take a pita bread, add two-three slices of meat, 2-3 full tablespoons of tomato & onion filling, and 2 tbs of tzatziki. Wrap it up in parchment paper just like they do in Greece and enjoy!
Notes
- If fresh herbs are not available, just use dried ones. Dry oregano is a staple in Greek cuisine.
- Make your own Greek pita bread following our popular recipe.
Nutrition
Sometimes all you want is a great sandwich for dinner. A stuffed pita is perfect. I know this would be a hit in my house.
Perfect for a the warm evenings we are having in CA. The filling is delicious. I could eat a side of that as well as wrapped with pita.
This authentic meal is just what I want when I’m looking for something different other than burgers or sandwiches. The tzatziki sauce is the perfect topping!
Thank you Sharon! x Jenny
Souvlaki is my favorite Greek food ever! An amazing dinner option for weekdays. I love the flavors going on in this recipe.
Thanks so much Jo! x Jenny
Now this is what I call a sandwich!! Hubby was stationed in Greece and he always talks about the souvlakis he would eat. I’m surprising him with this recipe plus making some homemade pitas. The herbs and feta are just like he remembers.
Thanks so much Marisa, so glad you liked it! x Jenny
So authentic and delicious! The meat was so tender and juicy! I love that all of the ingredients are so fresh and homemade. Definitely a healthier alternative to a burger for sure!
Thanks you so much Tara! x Jenny
I love Greek food and love trying new recipes so I was super excited to try this. It turned out delicious and my family already asked for it again. THank you!
Thanks so much Jamie, so glad you liked it! x Jenny
Yes! Souvlaki is one of our favorite dishes, we have it at least two or three times a month. This looks incredible!
Thanks so much Kerri! x Jenny
Love souvlaki! Would be keen to try and make a vegetarian version of this- do you think falafel would make a good substitute?
Falafel will work great with this recipe. Thanks so much! x Jenny
Thank you Denise! x Jenny
I could eat like this every day. Thanks for revealing the secrets of how to make souvlaki at home, it never occured to me it would be possible.
It’s possible! I make souvlaki with pitas every time I get homesick and they are delicious. Thanks so much!!
You are using the wrong pork meat for the souvlaki. Nobody uses the Loin. It’s too dry and no fat. You should use the pork shoulder or butt as they call it. Maybe even a little pork belly mixed in.
Hi Nicholas,
Thank you very much for your suggestions. They are very useful. It is great to have options.
Thankfully the marinade results in very tender souvlaki, even if it is pork loin. The quick grill helps with the meat staying juicy and not tough.
Thanks again,
x Jenny
Lived in Athens Greece for 2 and 1/2 years. My son was born there. The whole time that I was pregnant with him I craved pita souvlaki. The restaurants close about 9 and I craved it at 11. Learned how to make it when I lived there
Hi Marcia! That’s great! I make it whenever I am homesick, it makes me feel I am back in Athens.
x Jenny
This looks absolutely wonderful. But I’m puzzled. Obviously, it’s not up to me to teach a Greek about Greek food but when I was in Greece I had it explained to me several times that souvlaki was the meat cooked on a little skewer and gyros was the big meat thing that rotates and you slice things from. So you ask for souvlaki with pita or gyros with pita. So having souvlaki with gyro and pita sounds to me like two different types of meat. Nevertheless, I’m definitely going to have a go at making this recipe – once I’ve worked out what a ‘cup’ is. Why do Americans have to do everything differently. 🤣
Hi Baz!
When I am at home, I can’t be bothered with making skewers, and I prepare souvlaki as shown in the post. That’s the only reason and the flavor, to be honest, is the same. They have it on a skewer at the souvlaki shops to hold the meat together as it grills over the coals and sell it as a skewer with a piece of bread and a wedge of lemon. This recipe is an easy preparation for a souvlaki experience with pita. Check my other post for making gyo, I bet you will like that one also. https://thegreekfoodie.com/homemade-traditional-greek-pork-gyros/
As for the cup, I feel you! American cups and European cups are so different! But don’t worry about it for this recipe, use a cup like the one we drink tea in and you will do great.
Thanks so much,
x Jenny
I know it should be blindingly obvious, but a lot of people write their shopping list by copying the ingredients. There’s no pitta bread in the ingredients. As I said, it should be obvious, but I’d add it just so that no-one forgets to buy them. Looks a good recipe. I’ll definitely give it a go. Love Gyros.
That’s a great tip, Benny. Thank you! x Jenny
This is one of my favorite things to order when we go out for Greek food! 🙂 Can’t wait to give this recipe a go at home soon. Looks delicious!
This souvlaki came out so good! The pork was so juicy and flavorful. Loved it with the tzatziki sauce. Will definitely make this again!
That’s so good to read, Amanda! Thanks so much! x Jenny
We love souvlaki and this is the best ever. Better than a restaurant. Thank you!
Wow, thanks so much Colleen! x Jenny
Wow! This dish looks incredibly delicious with a sense of Greek cuisine! The presentation makes it so enticing and very tempting! Totally love it!
Thank you so much Jamie! So happy you enjoyed it! x Jenny
These souvlaki with pita were the real deal! Amazing flavors and easy to follow recipe. It seemed like we were in Greece while we were enjoying them 😉 .
That is so good to read Loreto and Nicoletta! Thank you so much! x Jenny
The filling was delicious! I can never have enough pita or recipes for wraps.
Wow, thank you so much Sangeetha! x Jenny
Thank you so much Valentina! x Jenny
Cool recipe. But it’s neither a traditional souvlaki nor gyros. Gyros refers to the rotating spit of meat. I think trying to replicate it at home does a dis-service to the hard work that goes into preparing gyros. In the same way that you can’t really make döner at home.
As to why it’s not a souvlaki… you need to understanding the meaning of the work. Souvla means skewer in Greek, and hence souvlaki means small skewer (with the ‘-ki’ suffix denoting the ‘small’). Hence it should be cooked on a skewer. Pork is the default meat, although you’ll also find chicken, sometimes beef and, to a lesser extent, lamb souvlakia in Greece and Cyprus. Lamb, chicken and then pork are most common (in that order) when it’s a souvla (bigger chunks of meat cooked on the larger skewer).
I’m blogging about this stuff if you search ‘@kebabination’ on Instagram!
Hi Alex,
Thank you for your comment.
The recipe does not claim to be a souvlaki just like in a souvlaki shop in Athens. It represents how I dealt with my cravings for an authentic gyro souvlaki at home in the USA. When I created the post it was just as I made it at home to fight my homesickness. I am mentioning all in the post. It is authentic as far as it is made from a Greek, born and raised by many good Greek cooks.
Right now I share my time between New York and Athens so my cravings have subsided. I lived in Greece more than half my life so I have eaten lamb directly from the souvla you are mentioning at Easter. Its the best! My preference is pork for souvlaki, not a big fan of lamb on a skewer. I love it as paidakia.
Check out our gyro in a rotisserie recipe if you like. https://thegreekfoodie.com/homemade-traditional-greek-pork-gyros/ The recipe was also created out of need for the real thing. My posts are recipes just like I make them in my Athenian home or in South Orange NJ.
Thanks again for checking us out.
x Jenny
This was incredible!! We made it with chicken, and my husband misread recipe and only marinated it for an hour and it was still fabulous! Made some tzatziki to go on the side, and the whole thing was roll-your-eyes -back good.
That’s awesome, Sue! So glad you enjoyed it! Thank you, x Jenny
Can you tell me what kind of tomatoes you used?
Hi John,
My favorite tomatoes to use year round are organic Campari tomatoes. They are sweet and have great flavor, their aroma reminds me of Greek tomatoes and are available at any big supermarket. This time of the year you can find nice tomatoes at farmers markets and grocers. If you don’t have anything near you try the Campari tomatoes, sugar bombs and summer medley available at grocery stores.
Thank you! x Jenny