Recipe by evelynathens
YIELD: 8 souvlaki


  • Meat and Marinade
  • 1 12
    lbs pork tenderloin, cut up into 1 1/2 x 1 1/2 inch cubes (or the meat of your choice)
  • 12
  • 2
    tablespoons Worcestershire sauce (not traditional, but I like the flavour it adds)
  • 4
    garlic cloves, minced
  • 14
    teaspoon hot pepper flakes (I use a whole dried one, crumbled)
  • 1 12
    tablespoons dried oregano
  • 1
    lemon, juice of
  • Fixings
  • 1
    (8 count) package greek pita bread
  • 1
    medium onion, sliced thin
  • 1
    large tomatoes, sliced thin
  • 1
    cup tzatziki (Tzatziki)
  • 12
    cup chopped parsley


  • To marinate meat: Cut tenderloin into bite-size chunks and put into a Tupperware with remaining marinade ingredients.
  • Swish everything around to distribute, put in fridge and forget for a day (this long marination is not absolutely necessary- but longer means more flavour. If you haven't the time, just do what you can).
  • When ready to BBQ, skewer meat onto metal or wooden skewers (remember to soak the wooden skewers in water for at least 1/2 an hour first) and bbq until the meat is nicely brown all over, and you know you can't possibly wait any longer to eat.
  • To prepare the fixings: As you are barbecuing the meat, brush as many pita breads as there are souvlaki generously with olive oil and put on the bbq to crisp slightly or alternatively, into a hot frying pan, and cook about 30-45 seconds per side or until starting to brown and give off a yummy,'toasty' smell.
  • Here is the 'technique' part.
  • Have cut some squares of foil a bit larger than the pita breads.
  • Put a square in the palm of your hand and lay a pita in the centre sitting in your flat palm.
  • Take a skewer of meat and place in center of pita.
  • Squeeze palm shut around meat to get a grip with the pita and pull out skewer, leaving meat inside the bread.
  • Open up your palm slightly, making the pita gape open and throw in some onion, slices of tomato, a good dollop of tzatziki, some parsley, along with a healthy shake of salt.
  • Roll sandwich up by squeezing palm again (gently this time as the salad stuff is inside) and enclosing neatly with the foil, giving a twist on the bottom so no yummy juices drip out onto your clothes as you are eating this!
  • Enjoy our contribution to fast-food!
  • You will never settle for a Big Mac again!
  • To freeze: Place meat and marinade in a freezer bag or rigid freezer container.
  • To serve: Thaw in fridge overnight and proceed with cooking directions.