Souvlaki with Pita
Main Meals

Souvlakia are as easy to make, as they are to eat.
Tools & Equipment:
  • 3 lb. pork, cut into 1 1/2-inch cubes
  • 3 tbsp oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 - 1 tsp paprika
  • 1 - 1 1/2 tsp dry oregano
  • 1 tsp beef base, optional
  • 1 tsp steak spices, optional
  • juice of 2 lemons
  • 4 - 6 pita breads, 7 - 8 inches in diameter
  • cutting surface
  • single bladed knife
  • large non-stick pot
  • wooden ladle
  • wax paper

Note: Souvlakia taste better if they're grilled; however, they can still taste as good even if they're made in a pot, over the stovetop. You could broil them, on "a stick" in the oven; though, they tend to dry out.

I used an inexpensive pork roast (pork butt eye roast), which I cut into 1 1/2-inch thick slices and then removed as much of the fat and sinew. I then cut the slices into 1 1/2 inch cubes or pieces. Pork tenderloin can be used instead, but it's more expensive and not worth it for this meal.

Skinned and deboned chicken breast can also be used; simply cut them in a similar manner and cook for 15 - 20 minutes, or until the meat is firm and juices run clear, not pink.

Prepare the Tsaziki the day before or a few hours in advance.

In a large pot, brown the pork in 3 tablespoons oil over high heat for 2 - 3 minutes, stirring occasionally. Add in the salt, pepper, paprika, oregano, optional beef base and steak spices; cook and stir for 1 minute; juices will accumulate in the pot. Reduce the heat to low - medium and then cover with matching lid; cook for 15 minutes, stirring every 2 - 3 minutes, adding a bit of water, if necessary, to prevent the pot from scorching.

After 15 minutes of cooking, add in the lemon juice and continue cooking for another 15 - 20 minutes; this cooking stage helps to make the pork tender. Taste the pork for tenderness and if necessary, cook longer: pork is particular.

When the pork has cooked for 30 - 35 minutes, increase the heat to high and reduce the juices; there should be about 1/4 - 1/2 cup of juices remaining; pork juices should run clear, not pink. Transfer the cooked pork and juices to a large serving bowl and cover well.
Pork roast: sliced and cubed.

Assembling the Souvlaki:
Slice the tomatoes and onions into thin round slices and arrange on a large plate. Serve the pitas at room temperature, or lightly brush both sides of each pita with olive oil and then heat them, one at a time, in an empty regular frying pan over medium - high heat for about 10 seconds on each side, long enough to soften and reheat pita; to maintain the pitas soft and pliable, place the warmed pitas in a large pot covered with lid. Before serving, transfer pitas onto a large plate.

Place a pita on a square of wax paper. Arrange down the centre of the pita, about 7 - 8 pieces of pork, including some of the juices. Over the pork, arrange a few slices of tomatoes and onions, and then spoon about 2 tablespoons of the Tsaziki. At an angle, fold the edges of the pita over the mixture and then roll up the pita as a cone, creating one large opening at the top and a narrower one at the bottom, pushing the mixture in the required direction. Secure the roll by folding and creasing the wax paper around the narrow ending. Serve with French fries and a simple tomato salad: tomatoes, onions, olives, dry crushed oregano, salt, pepper, olive oil, vinegar and cubes of Feta cheese.
Pork arranged down the centre of pita.
Folding pita edges over each other.
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Allow your guests to participate and have some fun by having them assemble their own souvlakia.
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