About this Dish
Skewered and grilled pork or chicken, eaten wrapped in a warm pita with tzatziki, tomato, onion and chips. The definitive Greek street food, sold from souvlatzidiko shops across every Greek town. The pork version is considered most authentic — chicken is a concession to modern tastes.
IngredientsServes 2
🐷Pork shoulder or neck, 700g cut into 2.5cm cubes
🫒Olive oil, 4 tablespoons
🍋Lemon, juice of 1
🧄Garlic, 3 cloves minced
🌿Dried oregano, 2 teaspoons
🫙Tzatziki, 200g store-bought or homemade
🫓Pita breads, 4 large
🍅Tomato, 2 medium thinly sliced
🧅Red onion, 1 small thinly sliced
🍟Thick-cut chips, cooked, to serve inside the wrap
Method
1
Combine the olive oil, lemon juice, minced garlic, oregano, a generous pinch of salt and plenty of black pepper in a bowl. Add the pork cubes, toss well to coat, then cover and marinate in the fridge for at least 2 hours, ideally overnight.2
When ready to cook, thread the pork tightly onto metal skewers — packing the pieces close together keeps the meat juicy and stops it spinning as you turn it.3
Heat a griddle pan, barbecue or grill to high. Cook the skewers for 10–12 minutes, turning every 2–3 minutes, until the pork is nicely charred on the outside and cooked through with no pink inside. Rest for 2 minutes.4
While the meat rests, warm the pita breads directly over a gas flame for 30 seconds per side, or in a dry frying pan, until soft and slightly charred at the edges.5
Spread a generous spoonful of tzatziki down the centre of each pita. Slide the pork off the skewer onto the bread, then top with sliced tomato, red onion and a good handful of chips.6
Wrap the pita tightly in greaseproof paper or foil to hold everything together, squeezing slightly so the tzatziki soaks into the bread — this is how the souvlatzidiko does it and it makes all the difference. Eat immediately.User Reviews
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