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Greek Pork Souvlaki Pita Wraps

Name: Greek Pork Souvlaki Pita Wraps
Prep time: 12 min
Total time: 47 min
Cuisine: Greek
Ingredients: boneless pork — 680 g; olive oil — 41 g; lemon juice — 59 g; garlic — 15 g; dried leaf oregano — 4 g; salt — 7 g; black pepper — 3 g; nonfat plain yogurt — 237 g; english cucumber — 200 g; dill — 7 g; pita — 400 g; tomato — 120 g; red onion — 55 g; feta cheese crumbles — 28 g

Greek Pork Souvlaki Pita Wraps reads citrus 5.6, sourness 5.5 and salinity 5.3 on Palate's 0–10 flavor X-ray — a Greek main, about 47 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.1 / 10
Sweet & Fruity — 2.9 / 10
Sour & Bright — 7.3 / 10
Bitter & Earthy — 1.4 / 10
Rich & Fat — 5.3 / 10
Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Citrus 5.6 · Sourness 5.5 · Salinity 5.3 · Umami 5.1 · Richness 4.9 · Allium 3.8 · Herbaceous 3.3 · Funk & Ferment 3.1 · Fruity 2.4 · Sweetness 1.9 · Warm Spice 1.6 · Nutty 1.3 · Bitterness 1.3 · Floral 1.1 · Heat 0.8 · Earthy 0.5

What's in it (14)

boneless pork — 680 g
olive oil — 41 g
lemon juice — 59 g
garlic — 15 g
dried leaf oregano — 4 g
salt — 7 g
black pepper — 3 g
nonfat plain yogurt — 237 g
english cucumber — 200 g
dill — 7 g
pita — 400 g
tomato — 120 g
red onion — 55 g
feta cheese crumbles — 28 g

Time & effort: about 47 min (12 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 121.1 kcal, 10.1 g protein, 2.2 g fat, 14.6 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

In a bowl, toss the pork cubes with 2 tablespoons of the olive oil, 2 tablespoons of the lemon juice, 3 cloves of the minced garlic, the oregano, 1 teaspoon salt, and the pepper. Cover and refrigerate to marinate, at least 30 minutes and up to 4 hours — the shoulder's marbling keeps it juicy even at the longer end.
Meanwhile, make the tzatziki: squeeze the grated cucumber firmly in a clean kitchen towel to remove as much water as possible.
In a separate bowl, stir together the yogurt, drained cucumber, remaining 2 cloves garlic, remaining 2 tablespoons lemon juice, dill, and remaining 1/2 teaspoon salt. Cover and refrigerate until ready to serve.
Thread the marinated pork onto 4 metal or soaked wooden skewers, leaving a little space between cubes so the meat cooks evenly on all sides.
Heat a grill or grill pan to medium-high, about 425°F. Grill the pork skewers, turning every 2-3 minutes, until deeply charred in spots on all sides and an instant-read thermometer reads 145°F at the thickest cube, 10-12 minutes total.
Transfer the skewers to a plate and let rest 5 minutes so the juices settle, then slide the pork off the skewers.
While the pork rests, brush the pitas lightly with the remaining 1 tablespoon olive oil and warm them on the hot grill, or in a dry skillet over medium heat, until soft and lightly toasted with light char marks, 30-45 seconds per side.
Lay each warm pita flat and spread a generous layer of tzatziki down the center.
Top each pita with the grilled pork, diced tomato, sliced red onion, and crumbled feta.
Fold or roll each pita tightly around the filling and serve right away, with any extra tzatziki on the side.

Dishes with a similar flavor shape

Grilled Greek Chicken Souvlaki — Greek
Skillet Chicken Souvlaki Bowls — Greek
Lemon Ricotta Pasta — Italian
Greek-Style Turkey Burgers with Tzatziki — Greek
Feta-Stuffed Chicken Breasts with Sun-Dried Tomatoes — Greek

Keep reading: what citrus, sourness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.