Chef Dimitra
Athenian Kalamaki Hoirino se Pita (Καλαμάκι Χοιρινό σε Πίτα)
Athens calls it kalamaki: pork cubes charred on skewers, slid into warm pita with tomato, onion, and tzatziki. The meat needs a little fat, or the grill punishes it.
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Kypriako Souvlaki se Pita (Κυπριακό Σουβλάκι σε Πίτα)
Created by
Cyprus gives souvlaki its own surname: pork grilled hard over heat, tucked into a thick pocket pita with tomato, cucumber, parsley, and lemon, never fries.
Sandwiches & Wraps
Greek
BBQ
Outdoor Dining
Quick Meal
25 min
Active Time
15 min cook•40 min total
Yield4 pitas
Kypriako souvlaki se pita is Cyprus in the hand: small pork skewers tucked into a thick pocket pita, with tomato, cucumber, parsley, and lemon. The pita is not the thin mainland wrap. It opens like a pocket, holds the juices, and makes the sandwich generous without turning it heavy.
The method that decides it is not a secret marinade. It is the warming of the pita. Heat it just enough to make it pliable, then open it gently while it is still soft. Do this and the pocket holds. Skip it and the bread tears, the meat falls out, and you start blaming the recipe when the poor pita was never given a chance.
Use pork neck or shoulder, not lean loin. Cyprus knows what fat does over fire. The cubes should brown at the edges and stay juicy inside, then they go straight into the bread with the salad and lemon. The region is the dish's surname, and here the surname is Kypriako: clean, direct, charcoal-scented, and not padded with fries.
Cypriot souvlaki developed around the island's own pocket pita, a thicker oval bread that separates it from the folded pita styles of mainland Greece. In Cyprus the common pork version is often served from souvlatzidika with tomato, cucumber, parsley, onion when desired, and lemon, while sheftalia may be added beside it. The absence of fries inside the pita is part of the older Cypriot style, before later fast-food habits blurred the form.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
pork neck or shoulder
Quantity
700g
cut into 3cm cubes
extra virgin olive oil
Quantity
30ml
fine sea salt
Quantity
1 teaspoon
dried Greek oregano
Quantity
1 teaspoon
freshly ground black pepper
Quantity
1/2 teaspoon
Cypriot pocket pitas
Quantity
4
ripe tomatoes
Quantity
2
sliced
cucumber
Quantity
1
sliced into half-moons
flat-leaf parsley
Quantity
1 small bunch
leaves roughly chopped
lemons
Quantity
2
cut into wedges
| Ingredient | Quantity |
|---|---|
| pork neck or shouldercut into 3cm cubes | 700g |
| extra virgin olive oil | 30ml |
| fine sea salt | 1 teaspoon |
| dried Greek oregano | 1 teaspoon |
| freshly ground black pepper | 1/2 teaspoon |
| Cypriot pocket pitas | 4 |
| ripe tomatoessliced | 2 |
| cucumbersliced into half-moons | 1 |
| flat-leaf parsleyleaves roughly chopped | 1 small bunch |
| lemonscut into wedges | 2 |
Equipment Needed
- •4 flat metal skewers, 25 to 30cm
- •charcoal grill or cast-iron grill pan
- •tongs
Instructions
- 1
Season the pork
Put the pork in a bowl with the olive oil, salt, oregano, and black pepper. Turn it well with your hands so every piece is lightly coated. Let it stand while the grill heats, 20 to 30 minutes, no more drama than that.
- 2
Thread the skewers
Thread the pork onto metal skewers, keeping the pieces close but not crushed together. If they are packed too tightly, the sides touch and stay pale instead of taking the char that makes Cypriot souvlaki taste like itself.
- 3
Grill the meat
Grill over hot charcoal, or a very hot grill pan, turning often, until the edges are browned and the pork is cooked through, 10 to 12 minutes. The meat should be juicy inside with dark spots at the corners. Squeeze over a little lemon as it comes off the heat.
- 4
Warm the pitas
Warm the Cypriot pitas for 30 to 45 seconds per side, just until pliable. This is the step that decides the sandwich. A cold pocket pita tears when you open it; a warm one loosens and gives you a clean pocket for the meat and salad.
- 5
Fill and serve
Open each pita carefully along one side. Slide in the pork, then add tomato, cucumber, and plenty of parsley. Finish with lemon at the table. No fries inside. That belongs to another habit, not this Cypriot one.
Chef Tips
- •Choose pork neck if you can find it. Shoulder is the good second choice. Loin is tidy and dry, which is not a virtue here.
- •Charcoal gives the right flavor, but a cast-iron grill pan will still make a good Tuesday souvlaki. Heat it hard before the meat touches it.
- •The tomato has to taste like summer. If it doesn't, use more cucumber, parsley, and lemon, and wait for tomatoes worth eating raw. Λίγα και καλά.
- •A Cypriot pita is a pocket, not a thin wrap. If you substitute thin pita, call it what it is: a different sandwich.
Advance Preparation
- •Cut the pork up to 1 day ahead and keep it covered in the refrigerator.
- •Season the pork up to 2 hours ahead, but bring it out 20 minutes before grilling so it cooks evenly.
- •Slice the vegetables just before serving so the pita does not fill with water.
Frequently Asked Questions
Nutrition Information
1 serving (about 360g)
Calories
685 calories
Total Fat
36 g
Saturated Fat
11 g
Trans Fat
0 g
Unsaturated Fat
25 g
Cholesterol
125 mg
Sodium
1120 mg
Total Carbohydrates
51 g
Dietary Fiber
4 g
Sugars
5 g
Protein
39 g
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