📝 About This Recipe
Transport your senses to the bustling streets of Athens with this authentic Pork Souvlaki Pita. Featuring tender, charred skewers of marinated pork nestled in a warm, pillowy pita, this dish is the pinnacle of Greek fast food. Balanced with cool, garlicky tzatziki, ripe tomatoes, and crispy fries tucked inside, it offers a perfect harmony of textures and bold Mediterranean flavors.
🥗 Ingredients
The Pork Marinade
- 800 grams Pork Neck or Shoulder (cut into 1-inch cubes)
- 1/4 cup Extra Virgin Olive Oil (Greek variety preferred)
- 1 tablespoon Dried Greek Oregano (fragrant and high quality)
- 2 tablespoons Red Wine Vinegar (to tenderize the meat)
- 3 cloves Garlic (minced)
The Tzatziki Sauce
- 1 cup Greek Yogurt (full fat, strained)
- 1/2 large Cucumber (grated and squeezed dry)
- 2 cloves Garlic (pressed into a paste)
- 1 tablespoon Fresh Dill (finely chopped)
The Wrap and Assembly
- 4 pieces Greek Pita Bread (the pocketless variety)
- 2 pieces Roma Tomatoes (thinly sliced)
- 1/2 large Red Onion (thinly sliced into half-moons)
- 2 cups French Fries (cooked until extra crispy)
- 1 teaspoon Sweet Paprika (for dusting)
👨🍳 Instructions
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1
In a large glass bowl, whisk together the olive oil, red wine vinegar, oregano, minced garlic, a teaspoon of salt, and a generous crack of black pepper.
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2
Add the pork cubes to the marinade, tossing thoroughly to ensure every piece is coated. Cover and refrigerate for at least 30 minutes, though 2-4 hours is ideal for maximum flavor.
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3
Prepare the tzatziki by grating the cucumber. Place the grated cucumber in a clean kitchen towel and squeeze forcefully to remove all excess moisture.
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4
In a small bowl, combine the squeezed cucumber, Greek yogurt, garlic paste, dill, and a drizzle of olive oil. Stir well and keep chilled until assembly.
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5
Thread the marinated pork onto wooden or metal skewers. If using wooden skewers, ensure they have been soaked in water for 20 minutes to prevent burning.
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6
Preheat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates.
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7
Grill the pork skewers for 8-10 minutes, turning occasionally, until the meat is cooked through and features beautiful charred edges.
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8
While the meat rests for 2 minutes, lightly brush the pita breads with a touch of olive oil and a pinch of oregano.
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9
Warm the pitas on the grill for about 30-60 seconds per side until they are soft, pliable, and slightly golden.
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10
To assemble, spread a generous tablespoon of tzatziki down the center of each warm pita.
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11
Slide the meat off one skewer and place it directly onto the tzatziki. Top with 3-4 slices of tomato and a handful of red onions.
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12
Add 5-6 hot, crispy french fries inside the wrap—this is the secret to an authentic Greek street food experience.
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13
Dust the top with a pinch of sweet paprika and extra oregano. Fold the pita tightly into a cone shape and wrap the bottom in parchment paper or foil to hold it together.
💡 Chef's Tips
For the most authentic flavor, use pork neck (lemo) as the fat content keeps the meat juicy during high-heat grilling. Never skip squeezing the cucumber for the tzatziki, or your sauce will become watery and thin. Make sure your grill is very hot before adding the meat to get those signature smoky, charred bits. If you prefer chicken, use thigh meat instead of breast to ensure it doesn't dry out. Serve immediately while the pita is soft; if the pita cools too much, it becomes brittle and will crack when folded.
🍽️ Serving Suggestions
Pair with a cold Greek lager or a crisp glass of Assyrtiko white wine. Serve with a side of Kalamata olives and extra feta cheese. A classic Greek salad (Horiatiki) on the side makes for a complete feast. Offer extra lemon wedges to squeeze over the meat just before the first bite. For a spicy kick, add a few pickled hot peppers (peperoncini) inside the wrap.