Souvlaki Gyros

Chicken gyros have long been one of my favorite meals to make at home – not to mention one of my most popular posts here on the site. Last summer, at a friend’s cookout, our good friend Pete (who happens to be Greek) make some delicious soulvaki kabobs to throw on the grill and share with everyone. I was completely blown away with the flavor, and couldn’t wait to try them out for myself in place of the chicken in my gyro recipe.

I used a boneless pork butt that I trimmed and cut down into bite-sized pieces, but a tenderloin would be fine as well – if you wanted a little less prep work. It’s a very basic marinade of lemon juice, red wine vinegar, plenty of garlic and oregano, and olive oil. It requires a longer soak time than the chicken, but the tenderness of the meat and flavor you get in the end product are well worth it in the long run!

It’s skewered then thrown on the grill. Once the meat was cooked we piled it into warm homemade pita bread, topped with a cool and creamy tzatziki sauce, and topped with lots of fresh veggies. We all agreed that we liked it as much, if not more, than the chicken version. It’s something fun and different for cookouts this summer, and one that I know we’ll be making again and again. Opa!


  1. Posted April 9, 2014 at 8:59 AM | Permalink

    This looks amazing! I wish I knew how to work the grill so I could make it myself!

    • Posted April 9, 2014 at 3:23 PM | Permalink

      They’d be fine under the broiler or in a grill pan too, girly. Don’t wait until the Mr. comes home to make this for you and the boys! 🙂

  2. Andra
    Posted April 9, 2014 at 1:18 PM | Permalink

    I have been searching all over for the perfect recipe to make for my husbands birthday tomorrow (yep, last minute!) and this has him written all over it. I already have to two tenderloins, so I’m going to give that a shot. Hopefully I’m not getting in over my head, but I’m also going to try to make the sauce and pita bread. All with a 2 year old in the house. Can’t wait though! Thank you!

    • Posted April 9, 2014 at 3:22 PM | Permalink

      The sauce comes together in a breeze, and the pitas are easier than you’d think. Good luck, I know he’ll love it! 🙂

  3. Toni G
    Posted April 12, 2014 at 10:54 PM | Permalink

    Which flavor of wine vinegar did you use?

  4. Gen
    Posted April 16, 2014 at 12:12 AM | Permalink

    Hi Laura, if I marinate the pork longer than overnight will it ‘over marinate’? I’ve just finished putting it in the marinade at 2pm but I wasn’t going to use it until tomorrow night :$ I’m also using leg pork as I wasn’t able to get shoulder! I’m not the most experienced cook so any advice will be appreciated!
    Thanks 🙂

    • Posted April 16, 2014 at 8:56 AM | Permalink

      It will be fine, even better in fact. I wished I had the time to marinade mine overnight too! Enjoy.

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