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.
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 food, quick, satisfying, and made with fresh, simple ingredients. You’ll find it everywhere, from bustling Athens street corners to late-night spots in Thessaloniki. Traditionally, it’s made with small pieces of marinated meat grilled on skewers or carved gyro-style from a vertical rotisserie. The meat is then tucked into warm pita bread with juicy tomatoes, crisp onions, and a generous dollop of creamy tzatziki. It’s the go-to meal for Greeks on the move and a beloved taste of everyday life.
What kind of meat is used for souvlaki?
In Greece, the most common meat for souvlaki is pork, although chicken, beef, and lamb are also popular. For gyros, pork shoulder is often used because its marbling makes the meat juicier. For skewers, pork loin is traditional — a leaner cut that benefits from a long marinade. Ideally, marinate the meat for at least 12 hours so the flavors can fully develop.
Every souvlaki shop takes pride in making its own marinades, fresh tzatziki, and juicy tomato wedges; nothing is pre-packaged. The cooking oil is always olive oil, and the fries are always hand-cut from real potatoes. That’s the essence of authentic Greek street food.
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
