Authentic Greek Pork Souvlaki with Pita
Pork souvlaki in warm pita with tzatziki, tomatoes and onions, the way Athens souvlaki shops make it.
Servings 4
Calories 529kcal
Ingredients
the meat and marinade
- 1 lb boneless pork loin chops or pork shoulder sliced in ½-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
- ¼ cup white wine vinegar
- sea salt
- freshly ground pepper
for the filling
- 2 ripe tomatoes
- 1/2 cup Greek feta cheese cut into 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 cooking and serving
- 2-3 tablespoons olive oil for the pan
- 8 Greek pita bread
- extra virgin olive oil to brush the pita
Instructions
marinate the meat
- In a bowl, mix the herbs, onion slices, garlic, olive oil, vinegar, honey, and a pinch or two of salt and pepper. Place the meat in a large pan and add the marinade. Massage the meat a little so it is evenly coated.1 lb boneless pork loin chops or pork shoulder, ½ onion, 2-3 Fresh herb sprigs, 2 garlic cloves, 1/2 cup of olive oil, ¼ cup white wine vinegar, sea salt, freshly ground pepper, 1 tablespoon honey
- Cover and refrigerate for at least 30 minutes, or up to overnight. Take it out of the refrigerator 30 minutes before cooking so it comes to room temperature.
make the tomato and onion filling
- Cut the tomatoes into slim wedges and add them to a medium bowl with the sliced onion and the feta. Season with sea salt to taste, sprinkle with dried oregano, and drizzle with the olive oil and white wine vinegar.2 ripe tomatoes, 1/2 cup Greek feta cheese, 1/2 onion, 2 tablespoons extra virgin olive oil, 1 teaspoon white wine vinegar, dried oregano, sea salt
- Mix gently and let it sit for at least 30 minutes before assembling the souvlaki.
cook the meat
- Add 2 to 3 tablespoons of olive oil to a cast-iron grilling pan or the pan of your choice. Heat it almost to the point of smoking. Add the meat 2 to 3 slices at a time. Any more and the temperature drops, so the meat will steam instead of sear.2-3 tablespoons olive oil
- Cook until browned with grill marks, 3 to 5 minutes per side. The pan gets hotter as you go, so each batch cooks a little faster. I always do a test drive, since the cooking time changes with how thin the slices are.
warm the pitas
- Wipe the same pan lightly with a paper towel, drizzle in a little olive oil and warm the pitas for a moment on each side. This gives them some of that charred, smoky flavor.8 Greek pita bread, extra virgin olive oil
assemble the souvlaki
- Take a pita and add two or three slices of meat, 2 to 3 full tablespoons of the tomato and onion filling, and 2 tablespoons of tzatziki. Wrap it in parchment paper just like they do in Greece, and enjoy!½ cup tzatziki sauce
Notes
- If fresh herbs are not available, use dried ones. Dried oregano is a staple in Greek cuisine.
- Make your own pitas with our popular Greek pita bread recipe.
- Want skewers? Try my Greek pork skewers with yogurt lemon sauce.
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