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Greek Souvlaki Gyros

Pitas filled with souvlaki, fresh veggies, creamy tzatziki and feta.
Prep Time10 minutes
Total Time10 minutes
Course: Main Course
Cuisine: Greek, Mediterranean

Ingredients

Greek Souvlaki

  • 2 - 2 1/2 pounds of pork tenderlion
  • 1 teaspoon of whole peppercorns
  • 2 teaspoons of sea salt
  • 2 teaspoons of dried greek oregano
  • 1 teaspoon of dried rosemary
  • 1 teaspoon of paprika
  • 1/3 cup of a neutral oil
  • 4 cloves of garlic, finely minced
  • 2 tablespoons of red wine vinegar
  • 2 tablespoons of fresh lemon juice
  • 1 tablespoon of dijon mustard

Gyro Assembly

  • pitas
  • tomatoes, thinly sliced
  • red onion, thinly sliced
  • tzatziki sauce
  • feta, crumbled

Instructions

Greek Souvlaki

  • Add a teaspoon of whole peppercorns into a mortar and crush until fine. Add 2 teaspoons of sea salt and crush until incorporated into the peppercorns. Add 2 teaspoons of dried Greek oregano, 1 teaspoon of rosemary and 1 teaspoon of paprika and crush until completely combined. Set aside for now. 
  • Cut the pork tenderloin into 1 inch pieces and lightly pound each piece with a meat tenderizer and transfer into a large bowl 
  • Add 1/3 cup of a neutral oil, a tablespoon of dijon mustard, 4 cloves of finely minced garlic, 2 tablespoons of red wine vinegar, 2 tablespoons of lemon juice and 1 tablespoon of dijon mustard and massage until all of the pork is coated
  • Add the seasoning mixture and mix until evenly distributed 
  • Let the pork marinade at room temperature for 60 minutes or chill for up to 12 hours 
  • Thread the marinaded pieces of pork onto soaked bamboo skewers or metal skewers 
  • Grill over medium to medium high heat for 3-4 minutes per side until caramelized on the outside and cooked through with an internal temperature of 145 degrees 

Assembly

  • Pull the souvlaki off of the skewers and serve in a pita with thinly sliced tomatoes, red onions, tzatziki and some crumbled feta
  • Enjoy!