So perhaps we can’t make the Authentic Greek Gyros at home without a rotisserie (although this recipe gets real close). But what we can make easily enough, is Grill house quality, seriously good-tasting Souvlaki wraps!
In other words, Pork Skewers wrapped inside Pita flatbreads, along with thick and creamy Tzatziki, raw onions, tomato, parsley, and paprika. And for those who don’t know what Souvlaki means, in Greece, it refers to the skewer itself (whether it’s a wooden one or a metal one). And also refers to whatever you put on it. It can be a Chicken Souvlaki for example, or even a Veggie Souvlaki and so many more.
How Greeks Eat Their Souvlakis
In a Greek grill house what Greeks traditionally eat, are mostly Pork Souvlakis or Chicken Souvlakis. Or some even go for Kebabs. These are either served as a portion, along with some grilled bread and lots of “Ladolemono” (Olive oil and Lemon dressing) on top. Or wrapped individually into Pita Wraps.
This recipe for Pork Souvlaki Pita Wraps is exactly how we make them in Greece. Except for one thing, in most cases, fried potato chips are included as well. I prefer to skip them as I think they go best with Gyros instead of the Souvlaki.
When it comes to Souvlaki wraps, I think potato chips cover some of the strong flavors of the wrap. You can of course go ahead and try each version and decide for yourself, which one you like the best.
Also traditionally, sweet paprika is added. But I’m giving the option of using hot paprika instead, as it goes amazingly well in this recipe. If you like spicy foods please go ahead and try it as I strongly believe you will love it as much as I do!
Which Pita Bread To Use For Souvlaki Wraps
Of course, it has to be a pocketless one. It also has to be big enough for your skewers. The diameter should be at least 19 cm 7.5-inch. You may also follow my recipe for a healthier alternative of Homemade Pita Flatbread Without Yeast.
The Tzatziki And What You Can Use Instead
Before making the wraps you need to make a batch of Tzatziki. Follow this recipe to make really thick and creamy Tzatziki just as we make it in Greece. It is very quick and easy. But I have to warn you that it is really garlicky.
Another traditional Greek dip that goes nicely with the Pita Souvlaki is this Whipped Feta Dip. Very creamy and spicy flavored also with garlic.
How To Make Pork Souvlaki Pita
It is much easier to have everything ready and prepared before you start the wrapping. If you are planning to make your own Pita bread you should do this first. Then proceed to…
- Marinate the meat.
- While the meat gets marinated, make the Tzatziki and cut the tomatoes, onions, and parsley.
- Also, cut the parchment paper (or aluminum foil) and soak the wooden skewers in water as instructed in the recipe below.
- Grill the Souvlaki.
- Place everything on your working surface.
- Start wrapping.
Pork Souvlaki Pita Wraps (with Tzatziki)
For The Souvlaki:
- 1 kilogram / 2.2 lb boneless pork neck
- 8 wooden skewers
For The Souvlaki Marinade:
- 1 lemon zested and juiced
- 1 tablespoon dried oregano
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 garlic clove minced
- ⅔ tablespoon honey
- 2 tablespoons olive oil
- ground pepper
For The Wraps:
- 1 medium-sized tomato
- 1 small red onion
- a handful of fresh parsley
- sweet or hot paprika (depending on your liking)
- 8 Pita flatbreads you can follow my recipe for making your own healthier homemade Pita
- 1 batch Tzatziki see here how to make it
- 4 parchment paper sheets
- OPTIONAL: aluminum foil
- Prepare the ingredients for the wraps. Cut the tomato in half and then into thin slices. Do the same with the onion. Make a batch of Tzatziki by following this recipe. And then place everything in the fridge while you make the Souvlaki.
Marinade The Meat:
- First, cut the meat into small cubes, about the size of 3 cm 2.5-inch.
- In a large mixing bowl, add all of the ingredients for the marinade and mix well with a hand whisk.
- Add the meat and stir well for the marinade to spread all over. Cover with plastic wrap and leave at room temperature for 1 hour.
- Meanwhile, dip the skewers in water for 30 minutes.
Make The Souvlaki:
- Thread the meat on the skewers about 5-6 pieces on each skewer. Depending on the size of the skewer and your Pita bread (as the Souvlaki will have to fit in it).
- Place all the Souvlaki's (skewers) in a pan and drizzle with just a bit of olive oil. Season with kosher salt on top.
- Preheat your grill, grill pan, or griddle on high. Grill the skewers for 10-12 minutes. (If you are using a grill pan you may want to reduce heat to medium-high). To sear and brown the skewers properly and keep them nice and juicy on the inside, let them cook without flipping the first 2 minutes on each side. This way you give the meat time to form an outer crust and secure its juices.
Make The Wraps:
- Cut the parchment paper sheets in half creating two large rectangles.
- Then take one piece of parchment paper and place it on a plate or your working surface. Add a Pita flatbread on top towards the right edge.
- Spread a tablespoon of Tzatziki in the center, add 2-3 slices of tomatoes, and unthread a skewer on top. Add a generous sprinkle of chopped parsley and paprika and wrap together By overlapping the right edge of the parchment paper around the bottom of the Pita wrap. And then wrap the left side of the parchment paper on top.
- NOTE: You can see step-by-step instructions on how to wrap a Pita, in my Pork Gyros Recipe. Or you can simply secure your wraps with some aluminum foil instead of using parchment paper, which is much easier.
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