Greek Pork Souvlaki Pitas with Whipped Feta, Charred Lemon, and Quick Pickled Red Onion

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Juicy oregano-and-lemon marinated pork shoulder gets skewered and grilled until smoky and charred, then tucked into warm pita with a creamy whipped feta, crunchy quick-pickled red onion, and a squeeze of caramelized lemon. It's a weeknight-friendly take on a Greek street-food classic that delivers big flavor with very little fuss.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 45 gCarbs
• 3 gFiber
• 6 gSugar
• 38 gProtein
• 920 mgSodium
• 680 mgPotassium
• 220 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Pork Marinade

• 1.5 lb pork shoulder, cut into 1-inch cubes
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Quick Pickled Red Onion

• 1/2 medium red onion, thinly sliced
• 1/3 cup red wine vinegar
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1/2 cup water

For the Whipped Feta

• 6 oz feta cheese, drained and crumbled
• 1/4 cup full-fat Greek yogurt
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 small garlic clove, minced

For Assembly

• 4 pita breads
• 1 cup cherry tomatoes, halved
• 1 English cucumber, thinly sliced
• 1/4 cup fresh oregano leaves
• 1 lemon, halved for charring

Directions

1. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add the pork cubes and toss to coat. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2. Meanwhile, make the quick pickled onion: combine red wine vinegar, sugar, salt, and water in a small bowl, add the sliced onion, and let sit for 20 minutes until softened and bright pink.
3. Make the whipped feta by blending feta, Greek yogurt, olive oil, lemon juice, and garlic in a food processor for about 1 minute, scraping down once, until smooth and creamy. Transfer to a bowl and chill until ready to serve.
4. If using wooden skewers, soak them in water for 20 minutes. Thread the marinated pork onto 4 to 6 skewers, leaving small gaps between pieces so they cook evenly.
5. Preheat a grill or cast-iron grill pan over medium-high heat. Grill the souvlaki for 8 to 10 minutes total, turning every 2 to 3 minutes, until the pork is deeply charred on the edges and reaches 145°F internally. In the last 2 minutes, place the lemon halves cut-side down on the grill to caramelize.
6. Warm the pita breads on the grill for about 30 seconds per side, then keep them wrapped in a clean kitchen towel to stay soft.
7. To assemble, spread a generous spoonful of whipped feta across each warm pita, then top with the pork souvlaki (slid off the skewers), pickled red onion, cucumber slices, and cherry tomatoes.
8. Finish with fresh oregano leaves and a generous squeeze of the charred lemon. Serve immediately with extra whipped feta and lemon wedges on the side.

Cook’s Notes

• Pork shoulder stays juicier than loin for grilling; don't overcook or it will dry out. Pull it off the heat at 145°F since it keeps cooking as it rests.
• Marinate the pork for the full 4 hours if you have time, the oregano and lemon really penetrate the meat.
• The whipped feta can be made up to 2 days ahead and stored covered in the refrigerator; bring to room temperature before serving.
• No grill? Use a hot cast-iron grill pan or broil the skewers on a foil-lined sheet, 4 inches from the heat, for 8 to 10 minutes.
• For a low-carb version, skip the pita and serve the souvlaki over a bed of greens with extra whipped feta and pickled onion.

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