Tuesday, July 21, 2009


Athens - Monastiraki: Thanasis SouvlakiImage by wallyg via Flickr


You might say the Greeks invented take-out. Long before “wraps” became popular, souvlaki was the most convenient on-the-go meal to be had. And what could be easier than marinated meat, a few garnishes and yogurt wrapped in a pita?


1/2 cup extra virgin olive oil

1 cup dry red wine such as Burgundy, Chianti, Cabernet or Merlot

3 cloves of minced garlic

1 teaspoon kosher salt

Freshly ground pepper

1 teaspoon oregano

1 teaspoon dried mint, crushed by rubbing through your palms

3 pounds of lean lamb or pork cut into 1-inch-square cubes

12 loaves of pita bread, brushed lightly with oil and quickly heated on grill (heating the bread maximizes the flavor)


purple onion or sweet onion sliced thinly

ripe tomatoes, sliced thinly

plain Greek yogurt

Using a large bowl, mix oil, wine, garlic, salt, pepper, oregano, and mint together. Add cubes of meat, and marinate 4 hours or overnight, mixing a couple of times during the marinating process.

Place cubes of meat on metal skewers or wooden skewers that have been soaked previously. Grill or broil turning once, until tender (but still pink on the inside.)

Serve 3 cubes of meat in a heated pita with onion and tomato, and topped with a spoonful of yogurt on top!

Makes 12 sandwiches.

Reblog this post [with Zemanta]

1 comment:

Maddie said...

I love this recipe. I'll never forget the first time Gina made this for me. It was our middle eastern night where she made this as well as stuffed grape leaves and hummus. The goal of the evening was to solve the middle east problems. Food was delicious but unfortunately the problems still remain. Oh well.....