Authentic Greek souvlaki
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
2 hrs
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Servings
4
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Calories
529 kcal
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Course
Main Course
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Cuisine
Greek
Authentic Greek souvlaki
Description
In this recipe, pork loin strips are marinated in a mixture of fresh herbs such as rosemary or oregano, garlic, olive oil, white wine vinegar, honey, and sliced onion. The marinade tenderizes and flavors the meat over several hours or overnight. The marinated pork is pan-seared in small batches over high heat to develop a slight char while remaining tender inside.
The filling blends ripe tomato slices, thin onion, and crumbled Greek feta cheese, lightly dressed with olive oil, vinegar, and dried oregano. This combination adds fresh acidity and creamy saltiness. The souvlaki is assembled by placing the cooked meat and filling into warm Greek pita flatbreads brushed with olive oil, accompanied by a dollop of tzatziki sauce for coolness and texture contrast.
This dish can serve as a satisfying lunch or casual dinner that brings together balanced flavors from the marinade and filling. It represents an authentic take on a Greek favorite, showcasing traditional ingredients and simple preparation. The marinade time and technique ensure the pork remains juicy and flavorful.
Using fresh herbs intensifies the aromatic character, but dried herbs can be substituted if needed. The recipe suggests allowing the meat to come to room temperature before cooking for even searing. Homemade pita bread can be used or purchased pita warmed and brushed with olive oil just before serving.
Ingredients
the meat and marinade
- 1 lbs pork loin chop sliced in 1/2 inch strips, butterflied, boneless
- ½ onion thinly sliced
- 2-3 Herb like rosemary, thyme or oregano, fresh, sprigs
- 2 garlic cloves
- 1/2 cup olive oil
- 1 tablespoon honey
- 2/3 cup white wine vinegar
- salt sea salt
- black pepper freshly ground
for the filling
- 2 tomatoes ripe
- 1/2 cup feta cheese cut in small cubes or crumbled, Greek
- 1/2 onion sliced thinly
- 2 tablespoons extra virgin olive oil
- 1 teaspoon white wine vinegar
- oregano dried
- salt sea salt
- ½ cup tzatziki sauce
For serving
- 8 Greek pita bread
- extra virgin olive oil to brush the pita
Instructions
marinate the meat
- In a bowl mix fresh herbs, onion slices, olive oil, vinegar, honey, and a pinch or two of salt and pepper. Place meat in a large pan and add the marinade. I like to massage the meat a little with the marinade mixture. Cover with aluminum foil and let it marinate from 3-4 hours to overnight in the fridge.
- Take it out of the refrigerator 1/2 hour ahead of cooking so it can get to room temperature.
make the tomato & onion filling
- Cut the tomatoes into thin slices, add them to a medium bowl. Add the sliced onion, and the crumbled feta cheese. Season with sea salt to taste. Sprinkle some dried oregano. Drizzle olive oil and a tsp or so of red wine vinegar.
- Mix well but gently and let it sit for at least half an hour ahead of the souvlaki assembly.
cook the meat
- Add 2-3 tbs of olive oil to a cast-iron grilling pan or the pan of your choice. Let it heat up almost to the point of smoke. add the meat 2-3 slices at a time. You don't want to add more because the temperature will go down and the meat will boil instead of the grill.
- Cook meat for 2-3 minutes for each side. I always do a test drive; cooking time changes depending on how thin my meat slices are.
right before serving
- On the same pan, you cooked your meat, clean it lightly with a paper towel, drizzle a little olive oil and grill the pitas to warm them up. This will allow them to get some of that charred, smoked flavor.
assemble the souvlaki
- Take a pita bread, add two-three slices of meat, 2-3 full tablespoons of tomato & onion filling, and 2 tbs of tzatziki. Wrap it up in parchment paper just like they do in Greece and enjoy!
Notes
- If fresh herbs are unavailable, dried oregano is a suitable alternative, as it is commonly used in Greek cooking.
- Marinate the pork loin strips for at least 3-4 hours, preferably overnight, to develop the best flavor and tenderness.
- Bring the meat to room temperature before cooking to achieve more even browning.
- Greek pita bread can be homemade following traditional recipes or purchased and warmed before serving.
- Nutritional information is approximate and varies depending on ingredients and portion sizes used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 13g | 4% |
| Protein | 30g | 60% |
| Fat | 39g | 60% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 96mg | 32% |
| Sodium | 421mg | 18% |
| Potassium | 652mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 690IU | 14% |
| Vitamin C | 11mg | 12% |
| Calcium | 153mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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