Grilled pork souvlaki skewers are the perfect filling for a Greek-style pita sandwich. Pair this herbed pork with plenty of garlicky tzatziki.

Yield: Makes 10.



  • ​1/2 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp liquid honey
  • 1 tbsp oregano, crumbled
  • 4 cloves garlic, finely chopped
  • 1 1/2 lb (0.75 kg) boneless pork shoulder roast, cut into 1 1/2 inch cubes
  • 10 bamboo skewers
  • 1 tsp salt
  • 10 pita bread
  • Store-bought or homemade tzatziki*


  1. To prepare marinade, combine lemon juice, oil, honey, oregano and garlic in a large heavy zip-lock plastic bag.
  2. Add pork and squeeze bag to coat pork with marinade. Seal bag and place on a plate. Refrigerate for at least 8 hours or up to 24 hours.
  3. Soak skewers in hot water for 30 minutes.
  4. Remove pork from marinade; discard marinade.
  5. Thread pork onto soaked skewers. Sprinkle pork with salt.
  6. Grill pork skewers over medium heat on natural gas barbecue, turning occasionally, until pork is done, about 15 - 20 minutes. Remove from heat.
  7. When cool enough to handle, remove pork from skewers; discard skewers.
  8. Place pork on one side of each pita. Top with tzatziki. Fold pitas in half.
Nutritional analysis per pita:

417 calories, 19.5 g fat, 23 g protein, 35.9 g carbohydrate, 1.5 g fibre, 610 mg sodium

*Ingredient not included in nutritional analysis.