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Souvlaki Me Pita (aka Meat pieces in pita bread)

These wrapped sandwiches are amazing. You can use a meat of your choice and add a large dollop of tzatziki (cucumber sauce), tomatoes and onions and OH MY!
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Ingredients
  

  • 1 pound of boneless pork belly, pork tenderloin, or pork shoulder steak or your preferred cut, cut into about 6/8 inch cubes
  • 1 pound of boneless chicken breast or chicken tenderloins or if you prefer dark meat then boneless thighs, cut into about 6/8 inch cubes (if you have no choice, or time, you can get a rotisserie chicken and cut it up too)
  • 2 lemons juiced and divided in half (about 6 tablespoons total)
  • 6 tablespoons of extra virgin olive oil divided in half
  • 1 tablespoon of dried oregano divided in half
  • 2 teaspoons of salt divided in half
  • 1 teaspoon of freshly ground black pepper divided in half
  • 8 pieces of pita bread store bought or make your own pita
  • 1 small red onion
  • 1 tablespoon of chopped parsley
  • 2 roma tomatoes cut in half and sliced into half moons
  • 1 cup of tzatziki sauce store bought or make your own tzatziki
  • 1 cup of mayo
  • 1-2 tablespoon of ketchup
  • 2-3 teaspoons of sriracha sauce depending how hot you like it
  • 1 large russet potato peeled (or not) and cut into French fries
  • Salt to taste
  • Paprika to taste
  • 1 more lemon if needed for meat when its cooked
  • 8 pieces of parchment paper wax paper or foil
  • 8 toothpicks

Instructions
 

  • Take your meat and put each type into a separate gallon zipper storage bag.
  • Add half of the lemon juice, olive oil, oregano, salt and pepper to each of the bags.
  • Make sure you get all the air out of each bag and then close them. Smoosh (I think that is a word) the meat around in the marinade and then set in refrigerator for at least 3 hours.
  • In the meantime, make your tzatziki if making it from scratch and set in frig so the flavors meld. Link to recipe here.
  • Next, make your mayo sauce by mixing the mayo, ketchup and sriracha together, set in frig.
  • Mix your sliced onions and parsley together and set aside in frig.
  • Set your cut potatoes into cold water to hang out until you are ready to fry them.
  • Pull out your meat (yeah, that sounds weird) and bring to room temperature for 15 minutes.
  • Drain any liquid left from the bags into a small sauce pan and bring to a boil on low heat.
  • Start heating your oil to fry your potatoes.
  • Heat your big skillet (iron or non stick preferable) then add a tablespoon of olive oil.
  • Throw in your pork pieces first and try to separate the pieces so they are not touching too much, cook until done. Remove, cover with foil and set aside until ready to use.
  • Next, throw in your chicken pieces into the pork oiled pan and cook until done. Remove, cover with foil and set aside until ready to use.
  • Once both of your meats are done, take that extra marinade that was simmering and pour half of it onto each meat. If there was no marinade left then just squirt 1/2 of a lemon juice onto each meat.
  • In the meantime, fry your potatoes. When done set on some paper towels to absorb the extra oil. Season with salt, to taste.
  • Set up your station and you are ready to assemble! Take a piece of pita, add about 6-8 chunks of pork, sprinkle pork with paprika and top with 2-3 tablespoons of tzatziki, onion/parsley mixture, and tomatoes. Roll it up in foil, wax or parchment paper, stick it with a toothpick and voila, give it a try.
  • OR, take a piece of pita, add about 6-8 chunks of chicken, sprinkle chicken with paprika and top with 1-2 tablespoons of mayo sauce, fried potatoes, more mayo sauce, tomatoes and onions and roll it up.
  • OR, just do whatever combination you want. You can even just cut the pita and eat everything meze like (appetizer like) 🙂 .