Authentic Greek souvlaki with pita is the one Greek food I crave the most. It’s quite difficult to find really authentic souvlaki where I live. There are kebabs and other middle eastern delicacies around but none can satisfy my craving for the one and only Souvlaki with pita just like the ones I get when I am in Greece. I make souvlaki on regular basis to calm my homesickness and longing for all things Greek.
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Tender pork loin chops marinated in extra virgin olive oil and lots of herbs help create an authentic souvlaki, the Greek national Food.
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Ingredients
the meat and marinade
- 4 butterflied boneless porkloin chops ((about 2 lbs), sliced in 1/2 inch strips)
- 1 onion cut in half, thinly sliced
- 2 sprigs of fresh rosemary chopped
- 2 sprigs of fresh oregano chopped
- 2 cloves of garlic
- 1/2 cup of olive oil
- 2/3 cup white wine vinegar
- sea salt
- pepper
- 1 tsp honey
for the filling
- 2 large tomatoes
- 1/2 cup Greek feta cheese, crumbled
- 1/2 onion, sliced thinly
- dried oregano
- 1/4 cup extra virgin olive oil
the tzatziki sauce
- 1 cup Greek strained yogurt (Such as Fage TOTAL Classic Plain Greek Yogurt.)
- 1/2 cucumber grated with a cheese grater, using the large blades. Strain all liquid out.
- 1 clove of garlic (You can use less or more depending how “garlicky” you want your tzatziki to be.)
- 2 tbsp white wine vinegar
- ¼ bunch dill, finely chopped
- 3 tbsp extra virgin olive oil
- salt
- pepper
Instructions
marinate the meat
- In a bowl mix thyme, 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 tzatziki
- Stir together yogurt, grated cucumber, garlic, and olive oil & vinegar in a bowl. Add the dill, salt, and pepper. Whisk until smooth.
- Pour into a serving dish, cover tightly, and refrigerate 2-8 hours before serving.
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!
- You can also include french fries inside your souvlaki or enjoy them on the side. I love home made crispy french fries, they make all the difference.
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