Souvlaki

Souvláki Grilled Pork Skewers in Pita (Greek Street Food)

In the sunlit streets of Greece, souvlaki stands out as a simple yet bold staple of street food. Tender cubes of pork (or chicken) are marinated in lemon juice, garlic, oregano and olive oil, then threaded onto skewers and grilled until smoky and charred. Each skewer is tucked into a warm pita and topped with crisp salad greens, sliced tomato, onion, and a dollop of cooling tzatziki sauce. The result is a portable wrap bursting with robust Mediterranean flavors: the tang of lemon, the earthiness of oregano, and the caramelized juiciness of the meat. Locals line up at busy souvlaki stalls day and night, making it Greece’s No. 1 fast-food favorite.

Once rooted in ancient roasting traditions, this humble kebab became ubiquitous in modern Greece, served at lunch counters or impromptu gatherings. Today, variations abound (pork or chicken, coarse or finely ground meat), but every version offers the same comforting combination of grilled meat, fresh vegetables, and silky yogurt sauce. Whether enjoyed after a night out or as a quick family meal, souvlaki’s straightforward appeal reflects the Greek talent for elevating simple ingredients. The recipe below shows how to recreate this classic: marinate the meat, grill until seared, then pile it into pita with toppings. With each bite, you’ll taste the authentic, hearty spirit of Greece’s favorite pita wrap.

Souvlaki (Easy Grilled Pork Skewers in Pita Wrap)
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Souvlaki (Easy Grilled Pork Skewers in Pita Wrap)

Recipe by Travel S HelperCourse: MainCuisine: GreekDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

995

kcal
Marinating Time

2

hours

Greek Souvlaki wraps tender, marinated pork skewers in warm pita bread with ripe tomatoes, onions and creamy tzatziki sauce. In this easy recipe, cubed pork is marinated in olive oil, lemon, garlic and oregano, then grilled until golden and juicy. Each pita is filled with the grilled meat, crisp cucumber and tomato slices, and a generous drizzle of tangy yogurt-garlic sauce. Serve with hot fries or a fresh Greek salad for a complete street-food style meal. Fresh ingredients and a vibrant marinade make this dish flavorful and satisfying.

Ingredients

  • Pork or chicken: 1½ lbs (680g) pork shoulder or boneless chicken, cut into 1-inch cubes

  • Olive oil: 2 Tbsp – coats the meat for grilling.

  • Lemon juice: 2 Tbsp – fresh-squeezed, adds bright tang.

  • Garlic: 3 cloves, grated or minced – fundamental flavor for the marinade.

  • Dried oregano: 1 tsp – classic Mediterranean herb; use 2 tsp if using fresh herbs.

  • Salt and black pepper: To taste – enhances all flavors.

  • Greek yogurt: 1 cup – thick yogurt for creamy tzatziki.0

  • Cucumber: ½ medium, seeded and grated – drains excess water for tzatziki.

  • Garlic (for tzatziki): 1 clove, grated – for garlic-yogurt sauce.

  • Fresh dill: 1 Tbsp, chopped (optional) – herbal note for tzatziki.

  • Tomatoes: 2 medium, diced – ripe for salad filling.

  • Cucumber (salad): 1 small, sliced – adds crunch to the salad.

  • Red onion: ½ medium, thinly sliced – for a sharp bite.

  • Lettuce or parsley: A handful, chopped – fresh green base.

  • Pita bread: 4 rounds – warmed just before serving.

  • Potatoes (for fries): 2 large, cut into wedges – optional side (soak in water to remove starch).

  • Cooking oil: As needed – for frying or roasting the potatoes.

  • Lemon wedges: Optional for serving.

  • Crumbled feta: Optional garnish.

Directions

  • Marinate the meat: In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt and pepper. Add the pork cubes and toss to coat; cover and refrigerate for at least 2 hours (or overnight) to infuse flavor. (Marinating time: 2 h)

  • Soak skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. If using metal skewers, no soaking is needed.

  • Make tzatziki: In a separate bowl, combine Greek yogurt with the grated cucumber, minced garlic, a pinch of salt, and chopped dill. Stir well, then refrigerate until serving (at least 20 minutes) so flavors meld. (Prep time: 20 min)

  • Prep the salad: Dice tomatoes, slice cucumber and onion. Toss the vegetables in a bowl with a drizzle of olive oil and a splash of vinegar, and season with salt and pepper.

  • Preheat the grill or broiler: Heat to medium-high (around 375–400°F). Place a grill pan or broiler rack over the heat and brush the surface with oil to prevent sticking.

  • Thread and grill the meat: Thread the marinated pork onto the skewers, distributing evenly. Grill the skewers for about 3–4 minutes per side (total 6–8 minutes) until browned and cooked through (internal temperature ~165°F). (Grilling time: 6-8 min)

  • Cook the fries: While the meat grills, toss potato wedges with oil and a pinch of salt. Bake on a sheet in the oven (400°F) or fry in hot oil until crispy, about 20 minutes total (turn halfway). (Cooking time: 20 min)

  • Warm the pitas: Place the pita breads on the grill or in the oven for 30–60 seconds per side until lightly toasted and pliable.

  • Assemble the wraps: To serve, lay a warmed pita flat and load it with grilled meat (sliced off the skewers), salad veggies, and a good drizzle of tzatziki. Add a few fries into the fold if desired.

  • Serve and enjoy: Fold or wrap the pita around the fillings and serve immediately. Offer extra tzatziki and lemon wedges on the side.

Tips & Variations

  • Serving Suggestions: Slice each pita wrap in half and serve on a platter with lemon wedges. A Greek salad (tomatoes, cucumber, olives, feta) and extra tzatziki on the side make great accompaniments. Pair with an ice-cold beer, a glass of ouzo or a light white wine.
  • Portioning: Each serving is one pita wrap (about 2 skewers worth of meat). You can easily double the recipe for a larger crowd.
  • Sauce Note: Tzatziki can be made a day ahead—just keep it chilled. For a quick sauce, simply mix yogurt with garlic and cucumber and skip the dill.
  • Fries: For a Greek-style platter, serve extra crispy fries on the side or tuck a few into each wrap, as often done at gyro stands.
  • Storage: Refrigerate any leftover meat in an airtight container for up to 2–3 days. Keep pita and sauces separately to prevent sogginess. Reheat the meat in a hot skillet or oven (remove it from pita); warm the pita briefly before serving.
  • Variations: Vegetarian: Grill halloumi cheese or portobello mushrooms in the same marinade, and serve in pita with tzatziki. Gluten-free: Use gluten-free flatbreads or lettuce wraps. Vegan: Marinate and grill tofu or tempeh; serve with dairy-free yogurt or tahini sauce. Faster Method: Use boneless chicken thighs or rotisserie chicken to skip marinating time; cook meat on a baking sheet under the broiler instead of skewers. Regional Twist: In northern Greece, chicken gyros often use mustard sauce and lettuce instead of tzatziki. Add a pinch of smoked paprika or cumin to the marinade for extra warmth.
  • Chef’s Tips: Marinate longer (2+ hours or overnight) to deeply infuse flavor and tenderize the meat. Keep grill heat at medium-high so the meat browns without drying out, and avoid crowding the pan or grill. Warm the pita just before stuffing it so it stays soft and pliable.
  • Equipment Needed: - Grill or grill pan (or broiler) - Metal or bamboo skewers - Mixing bowls and measuring spoons - Tongs or fork - Baking sheet (for fries) - Knife and cutting board - Serving platter or plates

Nutrition (per serving)

Nutrient

Per Serving

Calories

995 kcal

Total Fat

58 g

Saturated Fat

12 g

Carbohydrates

78 g

Dietary Fiber

7 g

Sugars

6 g

Protein

45 g

Sodium

~800 mg

Allergens

Wheat (gluten), Dairy (yogurt)

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