Greek Souvlaki Pita Wrap
Marinated chicken and pork skewers grilled until charred, served warm in pita with crisp vegetables and creamy tzatziki. A restaurant-quality Greek favorite ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- ½ lb Boneless, skinless chicken breast
- ½ lb Boneless pork shoulder or tenderloin
- 3 tablespoons Lemon juice (fresh)
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 2 whole Garlic cloves
- ¾ cup Greek yogurt
- ½ medium Cucumber
- 4 pieces Warm pita bread
- 1 medium Tomato
- ¼ medium Red onion
- 2 tablespoons Fresh dill or mint
Instructions
- 1
Place the chicken breast on a cutting board and slice it lengthwise (along the longest direction) into strips about 1 inch wide and 1/4 inch thick, like cutting meat from a whole bird.
- 2
Place the pork on the cutting board and slice it lengthwise (along the longest direction) into strips about 1 inch wide and 1/4 inch thick, matching the chicken size.
- 3
Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots — by crushing and chopping with the side of your knife.
- 4
Pour 3 tablespoons of lemon juice, 2 tablespoons of olive oil, the minced garlic, 1 teaspoon of oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper into a medium bowl.
- 5
Whisk the marinade ingredients together using a fork until combined, about 30 seconds, ensuring the salt dissolves.
- 6
Add the chicken and pork strips to the marinade bowl and stir with a spoon until every piece is coated, about 1 minute.
- 7
Let the meat sit in the marinade for at least 10 minutes at room temperature, stirring once halfway through, so the flavors soak in.
- 8
Slice the cucumber lengthwise (along the longest direction) in half, then scoop out the watery center with a spoon and discard it to prevent the pita from getting soggy.
- 9
Slice the cucumber halves crosswise (perpendicular to the length) into thin half-moons about 1/8 inch thick, like coins.
- 10
Slice the tomato crosswise (perpendicular to top and bottom) into thin rounds about 1/4 inch thick, then cut each round into half-moons or wedges.
- 11
Cut the red onion in half lengthwise from root to tip, then place flat-side down and slice crosswise into very thin slices about 1/8 inch thick, creating half-moon shapes.
- 12
Pour 0.75 cup of Greek yogurt into a small bowl, add 1 tablespoon of minced fresh dill or mint, a pinch of salt, and stir until combined — this is your tzatziki sauce.
- 13
Place a grill pan or cast iron skillet on the stovetop and set the heat to medium-high, waiting 2 minutes until the surface shimmers and a drop of water sizzles and evaporates immediately.
- 14
Lift the meat strips from the marinade one piece at a time and lay them flat in a single layer across the hot pan — they should sizzle loudly when they touch the surface.
- 15
Let the meat cook without moving it for 2 minutes, until the underside is dark brown with blackened edges, checking by lifting one corner with tongs.
- 16
Flip each piece of meat over using tongs, then cook the second side for another 2 minutes until that side is also dark brown, using tongs to check.
- 17
Transfer all the cooked meat to a clean plate using tongs and let it rest for 2 minutes so the juices settle back into the meat.
- 18
Place 1 pita bread on your cutting board and spread 2 tablespoons of the tzatziki sauce in a thin layer across the inside surface using the back of a spoon.
- 19
Divide the cooked meat into 4 equal portions using tongs, then place one portion in a single layer in the center of the tzatziki-coated pita.
- 20
Layer a small handful of cucumber slices, tomato pieces, and red onion slices on top of the meat in the pita, dividing evenly among the 4 wraps.
- 21
Sprinkle a small pinch of remaining fresh dill or mint over the vegetables in each pita wrap.
- 22
Fold each pita in half or roll it up tightly like a cylinder, then place seam-side down on a serving plate so it stays closed.
Tools you’ll need
- Cutting board
- Sharp chef's knife
- Medium mixing bowl
- Fork (for whisking)
- Wooden spoon
- Spoon (for scooping)
- Small bowl
- Grill pan or 10-inch cast iron skillet
- Tongs
- Clean plate
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