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!

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