Greek Souvlaki Pita Wraps

Step 1

Pat the chicken and pork dry with paper towels, then cut each into 1.5-inch cubes—roughly the size of a walnut. Cut away any connective tissue or fat so pieces cook evenly.

Step 2

Pour 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of oregano, salt, and pepper into a bowl large enough to hold all the meat.

Step 3

Add the meat cubes to the bowl and stir until every piece is coated in the marinade. Let sit on the countertop for 10 minutes while you prepare the vegetables.

Step 4

Slice the cucumber in half lengthwise, then crosswise into half-moons about ¼ inch thick. Slice the tomato crosswise into thin rounds. Slice the red onion in half lengthwise from root to tip, then slice thin across the grain.

Step 5

Thread the marinated meat cubes onto metal skewers, alternating chicken and pork, leaving ¼ inch of space between each piece so heat reaches all sides.

Step 6

Heat a grill or grill pan over medium-high heat for 2 minutes until you can hold your hand 4 inches above the surface for only 3 seconds without discomfort.

Step 7

Place the skewers on the hot grill and cook without moving them for 3 minutes—the meat will develop a light char and release easily when ready.

Step 8

Flip the skewers and cook the other side for 3 minutes until the internal temperature reaches 165°F when checked with a meat thermometer in the thickest cube.

Step 9

Warm the pita bread on the grill for 45 seconds per side until soft and pliable, or wrap them in a damp towel and microwave for 30 seconds.

Step 10

Slide the meat off each skewer onto a warm pita bread, then top with tzatziki sauce, cucumber slices, tomato, and red onion. Fold in half and serve immediately.