Souvlaki Pita Sandwiches

Recipes from My Greek Mom’s Recipes: She Died. I Wrote This Cookbook.by Gus Constantellis. Photography by Sheneur Menaker. ©2026 by Rock Point. Excerpted with permission. All rights reserved.

Ingredients

For the Souvlaki

• 3 cloves garlic, minced
• Juice of 1 lemon
• 6 tablespoons olive oil
• 1½ tablespoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 pounds (907 g) lamb or pork tenderloin, cut into 1-inch (2.5 cm) chunks
• 8 metal or wooden skewers (soak wooden skewers in water for 30 minutes to prevent them from burning on the grill)

For the Pita Sandwiches

• 8 pita breads (I like Kontos brand)
• Olive oil, for brushing
• 2 medium red onions, thinly sliced
• 2 or 3 beefsteak tomatoes, sliced
• 1 cup (50 g) chopped fresh parsley
• French Fries 
• Tzatziki 

Directions

1. To make the souvlaki: To a large bowl, add the garlic, lemon juice, oil, oregano, thyme, salt, and pepper and mix until well combined. Add the meat to the marinade, cover the bowl, and refrigerate for at least 4 hours or overnight for best results.
2. Heat a grill over medium heat (see Note). Assemble 5 or 6 chunks of marinated meat onto each skewer. Discard the marinade. Cook for about 4 minutes per side, or until the internal temperature reaches 145°F (63°C) or your desired doneness (if using pork, let it rest for at least 3 minutes after it reaches the recommended internal temperature).
3. To make the pita sandwiches: Lightly brush the pita breads with some oil and cook on the preheated grill or in a preheated skillet on the stovetop for 2 to 3 minutes per side.
4. Carefully remove the meat from the skewers and add 5 or 6 chunks to the inside of each pita. Continue to fill each pita with onion slices, tomato slices, a generous pinch of chopped parsley, a handful of french fries, and a heaping spoonful of tzatziki and serve.
5. Note: You can also cook the meat on metal skewers in the oven at 350°F (180°C) for 12 to 16 minutes, flipping halfway through cooking, until the internal temperature reaches 145°F (63°C) or your desired doneness (if using pork, let it rest for at least 3 minutes after it reaches the recommended internal temperature).