Souvlaki in pita bread is Greece’s beloved street food: juicy, marinated pork or chicken skewers grilled until charred, then wrapped in warm, soft pita with tomato, onion, and a generous drizzle of creamy tzatziki. This recipe delivers that authentic taverna experience at home, using a simple marinade and a hot grill or skillet to get the perfect balance of smoky meat, cool sauce, and fresh crunch. It’s a complete, satisfying meal that’s surprisingly easy to pull together on a weeknight.
Ingredients
- 1 lb (450 g) pork shoulder or chicken breast, cut into 1-inch cubes
- 4 cloves garlic, minced
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 4 pita breads (or flatbreads)
- 1 cup (240 ml) tzatziki sauce (store-bought or homemade)
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup (20 g) fresh parsley, chopped (optional)
- Lemon wedges, for serving
Instructions
- Marinate the meat: In a bowl, combine the minced garlic, olive oil, lemon juice, oregano, thyme, salt, and pepper. Add the meat cubes and toss well to coat. Cover and refrigerate for at least 3 hours, or up to overnight for more flavor.
- Soak skewers (if using wooden): If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Preheat the grill or skillet: Heat a grill to medium-high (about 400°F / 200°C) or a large cast-iron skillet over medium-high heat. If using a skillet, add a little oil.
- Skewer the meat: Thread the marinated meat onto skewers, leaving a small gap between pieces for even cooking.
- Cook the souvlaki: Place the skewers on the grill or skillet. Cook for 8–12 minutes, turning occasionally, until the meat is charred at the edges and cooked through. For pork or chicken, the safe minimum internal temperature is 165°F (74°C) for poultry and 145°F (63°C) for pork, as per USDA FSIS guidelines; use a meat thermometer to check.
- Rest the meat: Remove from heat and let rest for 3 minutes. This allows the juices to redistribute.
- Warm the pita: While the meat rests, warm the pita breads on the grill or in a dry skillet for about 30 seconds per side, until soft and pliable.
- Assemble: Slide the meat off the skewers onto each pita. Top with tzatziki, tomato slices, red onion, and parsley if using. Squeeze a lemon wedge over the filling.
- Wrap and serve: Fold the pita over the filling, wrap the bottom in foil or parchment to hold it together, and serve immediately.
Tips
- Don’t skip the marinating time: The marinade tenderizes the meat and infuses it with flavor. Even 3 hours makes a big difference, but overnight is best.
- Cut meat evenly: Cut the meat into uniform 1-inch cubes so they cook at the same rate. Too small and they’ll dry out; too large and they’ll be raw in the center.
- Use a hot surface: A screaming-hot grill or skillet gives that desirable char without overcooking the interior. If using a skillet, don’t overcrowd; cook in batches if needed.
- Substitutions: No tzatziki? Use plain Greek yogurt mixed with grated cucumber and garlic. No pita? Use warm flour tortillas or flatbreads—they work fine.
Serving Suggestions
Serve souvlaki in pita as a complete meal with a side of Greek salad (tomatoes, cucumber, olives, feta) or roasted potatoes. For a lighter option, pair with a simple green salad and extra lemon wedges. It’s also great with a side of hummus and warm pita chips.
Variations
- Chicken souvlaki: Use boneless, skinless chicken thighs for extra juiciness. Adjust cooking time to ensure they reach 165°F (74°C).
- Lamb souvlaki: Substitute lamb leg or shoulder; cook to 145°F (63°C) and rest 3 minutes.
- Vegetarian: Use halloumi cheese or firm tofu cubes. Marinate as directed, then grill until golden. No need to check internal temperature, but ensure it’s heated through.
- Spicy: Add 1/2 tsp of cayenne or smoked paprika to the marinade for a kick.
Storage and Reheating
Store leftover cooked meat (without pita) in an airtight container in the refrigerator for up to 3 days. Keep pita and toppings separate. To reheat, warm the meat in a skillet over medium heat until steaming (165°F / 74°C for leftovers), and warm the pita in a dry pan. Assemble fresh with cold toppings. Freeze cooked meat for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use beef for souvlaki? Yes, beef sirloin or tenderloin works well. Cook to 145°F (63°C) and rest 3 minutes. The marinade is versatile.
How do I prevent the meat from sticking to the grill? Make sure the grill is clean and well-oiled before adding the skewers. Also, pat the meat dry with paper towels before marinating to remove excess moisture.
Can I make this in the oven? Yes, broil on a baking sheet lined with foil, about 6 inches from the heat, for 8–12 minutes, turning once. You won’t get the same char, but it’s still tasty.
What’s the best way to warm pita? Wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes, or heat directly on a dry skillet for 30 seconds per side. Avoid microwaving as it makes them rubbery.
Can I use pre-made tzatziki? Absolutely. If making your own, use Greek yogurt, grated cucumber (squeezed dry), garlic, lemon juice, and dill.
Is it traditional to use pork? In Greece, pork is the classic choice, but chicken and lamb are also common. Use what you prefer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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