Greek-Style Pork Souvlakis with Tzatziki


How good are souvlakis?! Even when they’re bad, they’re still kinda good. I think it’s the crispy bits of pork or lamb and the combination of hot chips, garlicky tzatziki and onion, all wrapped in a soft pita that just make me so happy when I eat it. They’re so comforting and satisfying, and take me right back to eating them on hot summer nights in Greece, as we did on many late nights back in 2001. My take on them has all the familiar flavours of the best souvlakis, but can be made in just 10 minutes in the comfort of your own kitchen. I’ve included hot chips in mine because that’s how I always order mine and I love it, but feel free to leave out if you prefer.


What you’ll need:

1 Riverview Farm Roast Pork (or about 500g leftover roast pork)
½ tsp dried oregano, plus extra to serve
½ tsp sweet paprika, plus extra to serve
6 pita bread wraps, warmed
2 tomatoes, halved & sliced
Hot chips, to serve
½ red onion, thinly sliced
extra virgin olive oil, to serve
sea salt & black pepper

1 Lebanese cucumber, grated
1 cup thick Greek yoghurt
1 tbs lemon juice
1 clove garlic, minced
1 tsp honey
1 tbs chopped fresh dill

What to do:

To make tzatziki, place cucumber in muslin, a clean chux, or use your hands to squeeze out as much water as you can (discard water). Transfer cucumber to a bowl. Stir in yoghurt, lemon juice, garlic, honey and dill. Season with salt and pepper and drizzle with extra virgin olive oil.

Remove crackling from pork and chop into small pieces. Set aside.

Heat a large frypan over medium heat. Cut pork into small pieces and add to frypan. Cook, stirring occasionally, for 5-10 minutes until crisp around the edges. Sprinkle with oregano and paprika and stir to combine.

To assemble, place pita bread onto a chopping board and smear 1-2 tablespoons of tzatziki down the centre. Top with tomato, pork, crackling, hot chips and onion. Sprinkle with extra oregano and paprika, wrap up the sides and serve.


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