Greek Souvlaki With Pita

This delicious authentic souvlaki recipe has juicy, tender pork loins, homemade Greek pita bread, tzatziki sauce and lots of aromatics.

What is souvlaki?

It is the closest thing Greeks have to fast food and it is probably a much healthier option than the various fast food burger versions you find in the US because it is always made with fresh ingredients.

Souvlaki consists of small pieces of meat grilled usually on a skewer or as gyro, (meat cooked on a vertical rotisserie) wrapped in pita with tomatoes, onions and tzatziki sauce.

What kind of meat is used for souvlaki?

The meat used in Greece is pork, although chicken, beef, and lamb may also be used. Every souvlaki shop makes their own meat marinade, tzatziki sauce and cut up tomato wedges. There is no prefabricated gyro, they always make their own. The cooking oil is always olive oil no matter where you go. And the fries are always from real potatoes, no prefab there.

This is a souvlaki gyro pita recipe

This is my version of making souvlaki with gyro and pita at home. I marinate very thin pieces of pork in a souvlaki marinade for 30 min to an hour, I grill each piece on the stove for 1-2 minutes. I cut tomatoes, slice onions and some feta cheese and mix them together to add to the souvlaki.

Homemade pitas are amazing and make this souvlaki recipe great but I also use store bought Greek pitas in a pinch.

Tzatziki sauce is an essential sauce for souvlaki. It is super easy to make, and it is so aromatic and fresh.

French fries can be included in a souvlaki although not necessary. It’s a matter of preference.

Ingredients for souvlaki with gyro & pita

For the souvlaki marinade

• Butterflied boneless porkloin chops
• Onions 
• Fresh herb sprigs like rosemary, thyme or oregano.
• Garlic
• Extra virgin olive oil
• Honey
• White wine vinegar
• Sea salt
• Freshly ground pepper

for the filling

• Greek pita breads (flatbreads)
• Tomatoes
• Greek feta cheese (optional)
• Onion slices
• Extra virgin olive oil
• White wine vinegar
• Dry oregano
• Sea salt
• Tzatziki sauce

In a bowl mix fresh herb sprigs, onion & garlic 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 a towel and let it marinate from 30 minutes to an hour.

Heat a grill pan or cast iron pan. Add a tablespoon of olive oil. When oil is very hot grill a few pieces at a time for 1-2 minutes tops.

Don’t overcrowd the pan, the pieces will boil instead of grill if you do.

Cut up the tomatoes in slim wedges, thinly slice up half an onion and cut some feta in small cubes(or crumble). Sprinkle a little dry oregano. Season with a pinch of sea salt, some pepper, a teaspoon of olive oil and a dash of white wine vinegar. Mix together and let it sit for 30 minutes.

Feta is not traditionally in the souvlaki but I love adding it in, I love the tangy flavor it brings.

Making tzatziki is super easy. You mix Greek yogurt, grated cucumber, minced garlic, some dill, a splash of white wine vinegar and you are done. You can also purchase it form your local grocery store. I like the Cedars brand.

A few minutes before you are ready to serve warm up your pitas. You can either place them on a rimmed baking sheet in a 350 F oven for a few minutes or grill them on the same pan you used for the meat. What ever method you choose, make sure to brush a little olive oil on the pitas before warming.

How to assemble a souvlaki.

Place a pita on a piece of parchment paper. Right in the center add some meat pieces. Add some tomato onion mix and a couple of tablespoons of tzatziki sauce. You can also add a couple of French fries if you like. Roll up your souvlaki securely with the help of the parchment paper. Fold the end bit so your sauces won’t drip at the end. Souvlaki is ready to eat.

You can also opt out of rolling up your souvlaki and enjoy it open faced.

You may also like

• Greek meatballs or keftedes can also be warred like a souvlaki!
• This spatchcock Greek lemon chicken has lots of garlic, lemon & fresh herbs.
• Delicious lemon potatoes are are the perfect side to anything grilled.

Check all the pantry items a Greek kitchen wouldn’t go without.

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Authentic Greek souvlaki

Souvlaki gyro with pork loins, Greek pita bread, tzatziki sauce and lots of aromatics.

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Course: Main Course

Cuisine: Greek

Servings: 4

Calories: 529kcal

Author: Jenny

Ingredients

the meat and marinade

• 1 lbs butterflied boneless porkloin chops sliced in 1/2 inch strips1 lbs butterflied boneless porkloin chops sliced in 1/2 inch strips
• ½ onion thinly sliced½ onion thinly sliced
• 2-3 Fresh herb sprigs like rosemary, thyme or oregano.2-3 Fresh herb sprigs like rosemary, thyme or oregano.
• 2 garlic cloves2 garlic cloves
• 1/2 cup of olive oil1/2 cup of olive oil
• 1 tablespoon honey1 tablespoon honey
• 2/3 cup white wine vinegar2/3 cup white wine vinegar
• sea saltsea salt
• freshly ground pepperfreshly ground pepper

for the filling

• 2 ripe tomatoes2 ripe tomatoes
• 1/2 cup Greek feta cheese cut in small cubes or crumbled1/2 cup Greek feta cheese cut in small cubes or crumbled
• 1/2 onion sliced thinly1/2 onion sliced thinly
• 2 tabelespoons extra virgin olive oil2 tabelespoons extra virgin olive oil
• 1 tsp white wine vinegar1 tsp white wine vinegar
• dried oreganodried oregano
• sea saltsea salt
• ½ cup tzatziki sauce½ cup tzatziki sauce

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 in 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 grill. 
• Cook meat 2-3 minutes 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 the 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. You can never go wrong with dry oregano in Greek cuisine 🙂

 

Nutritional Info – Please keep in mind that nutritional information provided is only an estimate and can vary based on products used.

Nutrition

Calories: 529kcal | Carbohydrates: 13g | Protein: 30g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 96mg | Sodium: 421mg | Potassium: 652mg | Fiber: 1g | Sugar: 9g | Vitamin A: 690IU | Vitamin C: 11mg | Calcium: 153mg | Iron: 1mg

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