Grill & BBQ
Cypriot souvlakia pita
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Small pork skewers with lemon and oregano, slipped into large pita pockets with vegetables after grilling. This home version has a two-hour marinade; seasoning and accompaniments vary between grill stalls.
Timing
- Preparation: about 25 minutes, including about 10 minutes during marinating
- Marinating: 2 hours in the refrigerator
- Grilling: about 15 minutes
- Total time: about 2 hours 30 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 625 kcal
- Protein
- ≈ 43.2 g
- Carbohydrates
- ≈ 50.4 g
- Fat
- ≈ 26.1 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes 700 g raw boneless pork neck and 400 g wheat flatbread as a pita comparison. All marinade is conservatively counted although some is discarded. All vegetables are included.
Quantity assumptions and ingredient mapping
- 700 g boneless pork neck · ≈ 700.0 g · Assumed quantity / reference product
- 20 ml olive oil · ≈ 18.2 g · Assumed quantity / reference product
- 40 ml lemon juice, divided · ≈ 40.0 g · Assumed quantity / reference product
- 8 g garlic · ≈ 8.0 g · Assumed quantity / reference product
- 4 Cypriot pita pockets, about 400 g total · ≈ 400.0 g · Assumed quantity / reference product
- 200 g tomatoes · ≈ 200.0 g · Assumed quantity / reference product
- 80 g lettuce · ≈ 80.0 g · Assumed quantity / reference product
- 80 g red onion · ≈ 80.0 g · Assumed quantity / reference product
- 15 g flat-leaf parsley · ≈ 15.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 700 g boneless pork neck
- 20 ml olive oil
- 40 ml lemon juice, divided
- 3 g dried oregano
- 8 g garlic
- 7 g salt
- 1 g black pepper
- 4 Cypriot pita pockets, about 400 g total
- 200 g tomatoes
- 80 g lettuce
- 80 g red onion
- 15 g flat-leaf parsley
Instructions
- Pat meat dry and cut into even cubes about 2.5 cm across. Finely chop garlic and mix with oil, 25 ml lemon juice, oregano and pepper. Coat meat, cover and marinate for 2 hours in the refrigerator.
- During marinating, wash and cut vegetables and chop parsley using a clean bowl and board. Lift meat from marinade, salt and thread onto eight metal skewers without tightly packing. Discard leftover marinade.
- Grill over medium-high direct heat on a preheated grill for about 12–15 minutes, turning several times. Keep a cooler zone available. Reach at least 70°C for 2 minutes in the thickest piece, cooking longer if necessary.
- Briefly warm pita and open into pockets. Remove meat from skewers and fill with lettuce, tomatoes, onion and parsley. Drizzle with the remaining 15 ml lemon juice and eat straight away.
Tips
- Cypriot pita is a large, often oval pocket. Small round pita are an accessible substitute; use two smaller breads per person if needed and account for the bread quantity.
- If using wooden skewers, soak as directed on their packaging during marinating. Fries and sauce are optional variations rather than required components of this pita.
