📝 About This Recipe
Transport your senses to the bustling streets of Monastiraki with this quintessential Greek street food classic. Tender morsels of pork shoulder are marinated in a vibrant blend of high-quality olive oil, lemon, and wild mountain oregano before being charred to smoky perfection over an open flame. Served alongside cool, garlic-infused tzatziki and warm pita, this dish represents the perfect harmony of simple ingredients and ancient grilling techniques.
🥗 Ingredients
The Meat and Marinade
- 2 pounds Pork Shoulder (Butt) (trimmed of excess fat and cut into 1-inch cubes)
- 1/2 cups Extra Virgin Olive Oil (Greek Koroneiki variety preferred)
- 1 large lemon Lemon Juice (freshly squeezed)
- 4 cloves Garlic (minced into a paste)
- 2 tablespoons Dried Greek Oregano (rubbed between palms to release oils)
- 1 teaspoon Dried Thyme
- 1 tablespoon Red Wine Vinegar (to help tenderize the fibers)
- 1 teaspoon each Sea Salt and Black Pepper (adjust to taste)
Authentic Tzatziki Sauce
- 2 cups Greek Yogurt (full fat, strained)
- 1 large English Cucumber (grated and squeezed dry)
- 2 cloves Garlic (finely grated)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Extra Virgin Olive Oil (for finishing)
For Assembly and Garnish
- 6 pieces Pita Bread (thick, Greek-style pocketless pita)
- 1 medium Red Onion (thinly sliced into half-moons)
- 2 medium Roma Tomatoes (sliced into wedges)
- 1/4 cup Fresh Parsley (roughly chopped for garnish)
👨🍳 Instructions
-
1
In a large glass bowl or gallon-sized freezer bag, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, thyme, salt, and pepper.
-
2
Add the cubed pork shoulder to the marinade. Massage the liquid into the meat to ensure every piece is thoroughly coated. Seal and refrigerate for at least 2 hours, though 4 hours is ideal for maximum flavor penetration.
-
3
While the meat marinates, prepare the tzatziki. Grate the cucumber using the coarse side of a box grater. Place the shavings in a clean kitchen towel and squeeze forcefully to remove as much liquid as possible.
-
4
In a medium bowl, combine the strained yogurt, dried cucumber, grated garlic, and chopped dill. Stir well, drizzle with a little olive oil, and refrigerate until ready to serve.
-
5
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
-
6
Preheat your grill or grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates to prevent sticking.
-
7
Thread the marinated pork onto the skewers, packing them relatively tightly. You should get about 4-5 pieces per skewer.
-
8
Place the skewers on the hot grill. Cook for 10-12 minutes, turning every 3 minutes, until the meat is beautifully charred on all sides and reaches an internal temperature of 145°F (63°C).
-
9
During the last 2 minutes of grilling, lightly brush the pita breads with olive oil and place them on the grill for 30-60 seconds per side until warm and flexible.
-
10
Remove the meat from the grill and let it rest on a warm plate for 5 minutes. This allows the juices to redistribute, ensuring a tender bite.
-
11
To assemble, spread a generous dollop of tzatziki down the center of a warm pita. Slide the meat off the skewer onto the pita, then top with sliced red onions, tomato wedges, and a sprinkle of fresh parsley.
-
12
Finish with an extra pinch of oregano and a squeeze of fresh lemon juice. Wrap tightly in parchment paper if serving street-style!
💡 Chef's Tips
Always use pork shoulder rather than loin; the extra fat content ensures the meat stays juicy under high heat. Don't skip the cucumber-squeezing step in the tzatziki, or your sauce will become watery and thin. If you have time, marinate the meat overnight for the most authentic, deep herbal flavor. Use 'Greek Mountain Oregano' (often sold on the branch) for a significantly more potent aroma than standard supermarket varieties. For a true street-food experience, tuck a few hot, salty french fries inside the pita wrap before folding.
🍽️ Serving Suggestions
Serve with a side of crispy lemon-oregano roasted potatoes. Pair with a chilled glass of Assyrtiko white wine or a crisp Greek lager. Add a traditional Horiatiki (Greek Village Salad) with feta and kalamata olives. Offer a side of spicy 'Tirokafteri' (feta dip) for those who enjoy a bit of heat. Finish the meal with a wedge of honey-drenched Baklava.