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A plate with fillings for Greek souvlaki, a tzatziki bowl and tomato salad.

Authentic Greek souvlaki

Souvlaki gyro with tender pork, Greek pita bread, tzatziki sauce and lots of aromatics.
Course Main Course
Cuisine Greek
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 4
Calories 529kcal
Author by Jenny Skrapaliori Graves


the meat and marinade

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

for the filling

  • 2 ripe tomatoes
  • ½ cup Greek feta cheese cut in small cubes or crumbled
  • ½ onion sliced thinly
  • 2 tabelespoons extra virgin olive oil
  • 1 tsp white wine vinegar
  • dried oregano
  • sea salt
  • ½ cup tzatziki sauce


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 ½ 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!


  • 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.


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