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. 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.