Pork Souvlaki Pitas with Tahini-Yogurt Sauce

Pork Souvlaki Pitas

with Tahini-Yogurt Sauce

The word “souvlaki” comes from the Greek word “souvla,” meaning skewer. Souvlaki in Greece is about as popular as hamburgers are in the U.S. when it comes to fast food. It can be eaten straight off the skewer, or inside a pita with sauces and vegetables, like this one. Sometimes paprika is sprinkled on top of the whole pita, so we used a spice blend that contains paprika in addition to other spices like onion, garlic, ginger, and cayenne pepper to season the meat.

Pork Souvlaki Pitas with Tahini-Yogurt Sauce ingredients


  • 2 Cloves Garlic
  • 1 Bunch Fresh Oregano
  • 1 Persian Cucumber
  • 1 Red Onion
  • 1/4 Head Iceberg Lettuce
  • 2 Boneless Pork Chops
  • 2 Wooden Skewers
  • 1 Lemon
  • 1 Tablespoon Souvlaki Spices
  • 1/3 Cup Plain Low-Fat Greek Yogurt
  • 1/3 Cup Tahini
  • 2 Whole Wheat Pitas


Prepare your ingredients:

Prepare your ingredients:

Preheat the oven to 350°F. Wash and dry the fresh produce. Peel the garlic. Mince one clove until it resembles a paste. Finely chop the other clove. Pick off the oregano leaves and finely chop them. Slice the cucumber. Peel and slice the onion. Thinly slice the iceberg lettuce. Trim off any excess fat from the pork chops and cut them into 1-inch chunks. Slide the pork onto the skewers.

Marinate the pork:

Marinate the pork:

In a small bowl, combine the chopped garlic, oregano, the souvlaki spices, and the juice of half the lemon. Whisk in a little olive oil and season with salt and pepper. Place the pork skewers on a plate or baking sheet. Spoon the marinade over the pork skewers and turn them to coat. Let stand for about 5 minutes.

Cook the pork:

Cook the pork:

Heat a little olive oil in a large pan on medium until hot. Add the pork skewers, and cook 6 to 8 minutes per side, or until cooked through and no pink remains inside.

Make the sauce:

Make the sauce:

While the pork cooks, mince half of the cucumber slices and place them in a medium bowl. Add the yogurt, tahini, garlic paste, and the juice of the other lemon half to the bowl with the cucumber. If the sauce seems too thick, add about 1 tablespoon water to thin it out. Season with salt and pepper to taste.

Toast the pitas:

Toast the pitas:

Place the pitas on the oven racks and toast for 2 to 3 minutes, or until warmed through.

Stuff the pitas & serve:

Stuff the pitas & serve:

Allow the pitas to cool slightly; then cut them in half and open them up to make pockets. Spoon some sauce into each pocket, and then add some lettuce and onion. Place a few pieces of pork, some sliced cucumber, and more sauce inside of each. Serve any remaining lettuce and sauce on the side. Enjoy!

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