📝 About This Recipe
Experience the smoky, aromatic soul of Greek street food with this classic Loukaniko me Pita. Traditional Greek loukaniko sausage, scented with orange peel and fennel, is grilled to charred perfection and wrapped in a warm, pillowy pita. Complemented by zesty tzatziki, ripe tomatoes, and red onions, this dish offers a symphony of Mediterranean flavors that transport you straight to a bustling taverna in Monastiraki.
🥗 Ingredients
The Sausage & Bread
- 4 pieces Greek Loukaniko Sausage (Look for varieties with orange peel and leeks)
- 4 pieces Greek Pita Bread (Thick, pocketless style)
- 2 tablespoons Extra Virgin Olive Oil (For brushing)
- 1 teaspoon Dried Oregano (Greek rigani is best)
The Homemade Tzatziki
- 1 cup Greek Yogurt (Full fat, strained)
- 1/2 large Cucumber (Grated and squeezed dry)
- 2 cloves Garlic (Minced into a paste)
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon Fresh Dill (Finely chopped)
Fresh Toppings & Garnish
- 1 small Red Onion (Thinly sliced into half-moons)
- 2 medium Vine-Ripened Tomato (Sliced into wedges)
- 1 cup French Fries (Hand-cut and fried until golden)
- 1/2 teaspoon Sweet Paprika (For dusting)
- 2 tablespoons Fresh Parsley (Roughly chopped)
- 1 pinch Sea Salt
👨🍳 Instructions
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1
Begin by preparing the tzatziki: Grate the cucumber and place it in a clean kitchen towel. Squeeze forcefully to remove as much liquid as possible; this prevents a watery sauce.
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2
In a medium bowl, combine the strained yogurt, squeezed cucumber, minced garlic, red wine vinegar, dill, and a drizzle of olive oil. Mix well and refrigerate for at least 30 minutes to allow flavors to meld.
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3
Preheat your grill or a heavy cast-iron griddle over medium-high heat. You want a surface hot enough to sear but not burn the sausages immediately.
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4
Using a sharp knife, score the loukaniko sausages diagonally at 1-inch intervals. This prevents them from bursting and allows the fat to render and crisp the skin.
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5
Place the sausages on the grill. Cook for 10-12 minutes, turning occasionally, until the casing is charred and crispy and the internal temperature reaches 160°F (71°C).
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6
While the sausages cook, prepare your garnishes: slice the tomatoes, onions, and chop the parsley. Keep them arranged on a platter for easy assembly.
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7
If using fries, fry them now in hot oil until golden and crispy. Drain on paper towels and season immediately with salt and a pinch of oregano.
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8
Lightly brush both sides of the pita breads with olive oil and sprinkle with a pinch of dried oregano.
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9
Place the pitas on the grill for about 30-60 seconds per side. They should be soft, pliable, and warm with light golden grill marks.
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10
To assemble, lay a warm pita on a piece of parchment paper or foil. Spread a generous tablespoon of tzatziki down the center.
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11
Place one hot grilled loukaniko on top of the tzatziki. Add a few tomato wedges, some sliced red onions, and a handful of hot fries.
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12
Dust the filling with sweet paprika and fresh parsley. Fold the pita tightly around the filling, using the paper to wrap it into a cone shape.
💡 Chef's Tips
Always use 'strained' Greek yogurt for the tzatziki to ensure a thick, creamy consistency. Score the sausages before grilling to ensure even cooking and a beautiful visual presentation. Don't skip the fries inside the pita—it’s the authentic Greek street food way and adds a wonderful texture. If you can't find Loukaniko, a high-quality Italian sausage with fennel or a Spanish Chorizo can work as a substitute, though the flavor profile will shift. Warm your pitas just before serving; if they get cold, they become stiff and will crack when you try to fold them.
🍽️ Serving Suggestions
Serve with a cold Mythos or Fix beer for the ultimate Greek experience. Pair with a side of Horiatiki (Greek Village Salad) to add freshness to the meal. A glass of chilled Assyrtiko white wine cuts through the richness of the sausage beautifully. Offer extra lemon wedges on the side for those who like an extra hit of acidity over their sausage.