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Greek American Souvlaki Pita

Greek-American Souvlaki Pita

Linda M. Harris
Greek-American Souvlaki Pita combines the bold flavors of grilled meat, fresh vegetables, and a creamy tzatziki sauce, all wrapped in a warm, soft pita bread.
It’s a popular dish in Greek-American cuisine, offering a delicious and satisfying meal that is perfect for lunch, dinner, or even a quick snack.
The tender, marinated meat pairs beautifully with the crunchy vegetables and the cool, tangy tzatziki sauce, making every bite a delightful experience.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Main Course
Cuisine American, Greek
Servings 4 Servings
Calories 500 kcal

Equipment

  • 1 Mixing Bowl (for marinating the meat)
  • 4 Skewers (for grilling the meat, optional)
  • 1 Grill Pan or Outdoor Grill (for grilling the meat)
  • 1 Knife (for chopping vegetables)
  • 1 Cutting Board (for slicing vegetables)
  • 1 Spoon (for mixing the tzatziki sauce)
  • 1 Small Bowl (for tzatziki sauce)

Ingredients
  

For the Marinade:

  • 1/4 cup Olive oil
  • 2 tbsp Lemon juice freshly squeezed
  • 4 cloves Garlic minced
  • 2 tsp Dried oregano
  • Salt and pepper to taste about 1 tsp each

For the Meat:

  • 1 lb Pork chicken, or lamb (cut into bite-sized cubes)
  • For the Tzatziki Sauce:
  • 1 cup Greek yogurt full-fat preferred
  • 1/2 cup Cucumber finely grated and squeezed dry
  • 1 tbsp Olive oil
  • 1 tbsp Fresh dill chopped
  • 2 cloves Garlic minced
  • 1 tbsp Lemon juice
  • Salt and pepper to taste

For Assembling:

  • 4 Pita breads
  • 1 Tomato sliced
  • 1/2 Red onion thinly sliced
  • 1/2 Cucumber sliced
  • 1/4 cup Kalamata olives optional
  • 1 tbsp Fresh parsley optional, chopped

Instructions
 

  • Prepare the Marinade: In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the cubed meat and toss to coat.
    Cover and refrigerate for at least 2-3 hours or overnight for maximum flavor.
  • Grill the Meat: Heat a grill or skillet over medium-high heat.
    If using skewers, thread the marinated meat onto the skewers.
    Grill the meat for about 10-15 minutes, turning occasionally, until it is cooked through and slightly charred on the outside.
  • Warm the Pita: While the meat is cooking, warm the pita bread in a dry skillet or oven for a few seconds on each side until soft and pliable.
  • Assemble the Souvlaki Pita: Place a warm pita on a plate.
    Add a generous portion of grilled meat, followed by sliced tomatoes, cucumber, and red onion.
    Drizzle tzatziki sauce over the top, and sprinkle with Kalamata olives if desired.
  • Wrap and Serve: Fold the pita around the fillings to form a wrap.
    Serve immediately and enjoy!

Notes

  • Marination Tip: For best results, marinate the meat for at least 3 hours or overnight to ensure the flavors infuse properly. The longer the meat marinates, the more tender and flavorful it will be.
  • Meat Substitution: Feel free to use any type of meat you prefer, such as chicken, lamb, or even beef. For a vegetarian version, swap the meat for grilled vegetables like zucchini, bell peppers, or mushrooms.
  • Tzatziki Variation: If you want a spicier tzatziki, add a pinch of red pepper flakes or a small amount of hot sauce.
  • Leftovers: Store leftover grilled meat in an airtight container in the refrigerator for up to 3 days. Reheat in the skillet before serving.
Keyword Greek-American Souvlaki Pita