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Pork wrapped in pita bread with tzatziki sauce (Σουβλάκι)

Greek cuisine recipe for artichokes with carrots



  • Excellent source of Vitamin B12
  • Excellent source of Phosphorus
  • Excellent source of Protein
  • Good source of Pantothenic acid
  • Good source of Zinc
  • Good source of Potassium


  • Excellent source of Protein
  • Excellent source of Iron
  • Excellent source of Vitamin B12
  • Excellent source of Vitamin B6
  • Good source of Zinc
  • Good source of Selenium
  • Good source of Niacin


  • Excellent source of Selenium
  • Good source of Thiamin
  • Good source of Niacin
  • Good source of Riboflavin
  • Good source of Folate



Tips & tricks

Greeks are meat lovers and souvlaki translated to meat cooked on skewers.

Traditionally pork is used for souvlaki and lamb is used for ‘Doners’ or ‘Gyros’. Spiced minced beef is also used for doners.

Some other restaurants use a combination of minced beef and pork for their ‘Doners’ or ‘Gyros’.

The ‘Doners’ are cooked on a vertical rotisserie (with layers of meats or spiced minced meat).

In a restaurant environment, if you order a ‘souvlaki’ it usually comes in a skewer with bread on the side, but if you order a pita, you must specify weather you wish to have chicken, pork or lamb and it is normally served with slices of tomatoes, onions, and tzatziki sauce all wrapped up in pita bread.

Is souvlaki healthy to eat?

It all depends on what you already ate during the day. If you already ate meat twice and your thinking of having a souvlaki, you would be eating excess protein in your diet. One souvlaki or two souvlaki with a salad consisting of tomaroes and feta cheese, can give excess amount of the recommended sodium intake per day. 

How should souvlaki be cooked?

It is best to cook the pork, chicken and lamb to medium to well done stage just to make sure you reach the proper temperature that kills all the harmful bacteria.


Recipe directions

  • Prepare the fresh pitas as shown in the video.
  • Once done, place pitas back into the plastic bag, and tie them using a tie wrap. Place in freezer until needed.
  • Next, we will marinade the pork.
  • Take 3 tbsp out of the spice mixture, mix well, and leave over night to marinade.
  • Next day, allow pitas to thaw, pass the pork into skewers, slice the tomatoes and the onions, finely chop the parsley and you are ready.
  • Pass the pork into skewers.
  • For best taste, grill the souvlaki on lump charcoal.
  • When pork no longer sticks on the grill, turn it over. You will need to turn them 2-3 times on each side, in order to cook it evenly all around.
  • When the meat is almost ready (about 10 minutes) begin warming up the pitas as shown next.
  • Heat each side of the pita for about a minute or until it softens and gets a slight color.
  • Cut some wax paper the size specified in the Professional souvlaki video.
  • Place the pita on the wax paper and add tomato, onions and tzatziki sauce.
  • Wrap the souvlaki as shown.
  • Sprinkle some oregano.

If this Greek recipe is of interest to you, you may watch our video with step by step instructions and precise ingredient amounts; Pork wrapped in pita bread with tzatziki sauce (Σουβλάκι), Greek cuisine

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