One of Greece’s most loved street foods, pork souvlaki combines tender marinated pork with fresh tomatoes, onions, creamy tzatziki, and warm pita bread. Simple, flavourful, and perfect for sharing, it brings the taste of a traditional Greek taverna to your table.
Ingredients
For the pork
- 1kg pork scotch fillets or pork shoulder, cut into bite-sized pieces
- 1/2 cup Iliada Extra Virgin Olive Oil
- 1/2 cup PAN Lemon Juice
- 3/4 cup PAN Red Wine Vinegar
- 1 onion, finely grated
- 2 tablespoons dried Greek oregano
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper
To serve
- 10 SELECT Greek Pita Breads
- Tzatziki sauce
- 2 tomatoes, sliced
- 2 onions, thinly sliced
Method
- In a large bowl, combine the olive oil, lemon juice, red wine vinegar, grated onion, oregano, smoked paprika, salt, and pepper.
- Add the pork and mix thoroughly until all pieces are coated in the marinade.
- Cover and refrigerate for at least 1 hour, or overnight for the best flavour.
- Preheat the oven to 200°C or prepare a barbecue or grill.
- Thread the pork onto skewers if desired, or spread the pieces evenly on a baking tray.
- Cook for 20–25 minutes, turning occasionally, until golden, cooked through, and lightly charred around the edges.
- Warm the pita breads for a few minutes in the oven or on a hot pan.
- Spread a generous spoonful of tzatziki onto each pita.
- Add the cooked pork, sliced tomatoes, and sliced onions.
- Fold or wrap the pita and serve immediately.
Serving Suggestion
Serve with crispy potato chips, a Greek village salad, and extra tzatziki on the side.