History

Skewered meat over coals predates the modern souvlaki by centuries, but the Athens souvlaki-pita built around tzatziki and a charcoal grill emerged in the post-war 1950s. The Bairaktaris family on Monastiraki traces its souvlaki business to the late 19th century. Kostas on Agia Irini Square has fried the pita with its own tomato sauce since 1946. The dish is now the daily food of Athens, costing EUR3 to EUR4 at counter, eaten standing in the square.

Common allergens: Gluten, Dairy

Make it at home

Yield Serves 4 pitasHands-on 30 minTotal 2 hrDifficulty Easy

Ingredients

  • 500g pork shoulder, cut into 2 cm cubes
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • 2 cloves garlic, crushed
  • Sea salt and black pepper
  • 4 large Greek pita breads
  • 1 ripe tomato, diced
  • 1 small red onion, sliced thin
  • 200g tzatziki
  • Handful flat-leaf parsley

Method

  1. Combine olive oil, vinegar, oregano, garlic, salt and pepper in a bowl. Add the pork and turn to coat. Marinate at room temperature 1 hour.
  2. Thread pork onto wooden skewers, four pieces per skewer. Heat a charcoal grill or a heavy cast-iron pan to high.
  3. Grill skewers 8 to 10 minutes, turning every two minutes, until edges char and centre is just cooked through.
  4. Warm pitas on the grill 30 seconds each side. Slide pork off the skewers onto the pita.
  5. Top with tomato, red onion, a generous spoonful of tzatziki and parsley. Roll tight and serve immediately.

Tip from the editors. If the meat dries on the grill, the cubes were cut too small; aim for a confident 2 cm dice and don't trim the fat.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat souvlaki pita

Souvlaki pita in Athens

Kostas Souvlaki ★ 4.7

monastiraki

Kostas on Agia Irini Square in Athens has fired the souvlaki pita with its house tomato sauce since 1946, the EUR3 lunch counter that has fed the city for three generations.

Try: Pork souvlaki pita with tomato sauce

Tip: Open weekdays until 17:00 or until the meat runs out; closed Saturday and Sunday and cash preferred.

Agia Irinis Square 2, Athina 105 60

Bairaktaris ★ 3.9

monastirakiUntil Daily until 02:00

Bairaktaris on Monastiraki Square in Athens runs until 02:00 every night, the long-running souvlaki counter that has fed the after-bar crowd since the late 19th century.

Try: Souvlaki and gyros pita

Order: A pork souvlaki pita with extra tzatziki and a glass of the house retsina.

Tip: The pita window faces the square; the sit-down room behind is a separate bill and longer wait.

Pl. Monastirakiou 5, 10555, Athina

More cities are in research. Want souvlaki pita covered somewhere specific? Tell us where you want to eat.

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