Name: Kypriako Souvlaki se Pita (Κυπριακό Σουβλάκι σε Πίτα)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 pitas
Cuisine: Greek
Ingredients: 700g pork neck or shoulder, cut into 3cm cubes; 30ml extra virgin olive oil; 1 teaspoon fine sea salt; 1 teaspoon dried Greek oregano; 1/2 teaspoon freshly ground black pepper; 4 Cypriot pocket pitas; 2 ripe tomatoes, sliced; 1 cucumber, sliced into half-moons; 1 small bunch flat-leaf parsley, leaves roughly chopped; 2 lemons, cut into wedges

Question 1

What cut of pork is best for Cypriot souvlaki?

Accepted Answer

Pork neck is the best cut for Cypriot souvlaki because it stays juicy over hot charcoal and takes on char at the edges. Pork shoulder is the next best choice. Avoid pork loin for this recipe because it cooks lean and dry on skewers.

Question 2

How long should I grill pork souvlaki skewers?

Accepted Answer

Grill 3cm pork cubes on metal skewers over hot charcoal or a very hot cast-iron grill pan for 10 to 12 minutes, turning often. The Cypriot pork souvlaki is done when the edges are browned, the corners have dark charred spots, and the pork is cooked through.

Question 3

Can I make Cypriot souvlaki without a charcoal grill?

Accepted Answer

Yes. A cast-iron grill pan works for Cypriot pork souvlaki when charcoal is not available. Heat the grill pan hard before adding the skewers, then turn the pork often so the 3cm cubes brown at the edges instead of steaming.

Question 4

Why does my Cypriot pita tear when I open it?

Accepted Answer

Cypriot pocket pita tears when it is opened cold. Warm each pita for 30 to 45 seconds per side until pliable, then open it carefully along one side. A warm pocket pita loosens cleanly and makes room for pork souvlaki, tomato, cucumber, parsley, and lemon.

Question 5

What goes inside a traditional Cypriot souvlaki pita?

Accepted Answer

A traditional Cypriot souvlaki pita is filled with grilled pork souvlaki, ripe tomato slices, cucumber half-moons, plenty of chopped flat-leaf parsley, and fresh lemon. This recipe uses a thick Cypriot pocket pita, not a thin wrap, and does not put fries inside.

Question 6

Can I prepare Cypriot pork souvlaki ahead of time?

Accepted Answer

Cut the pork neck or shoulder into 3cm cubes up to 1 day ahead and refrigerate it covered. Season the pork with olive oil, fine sea salt, dried Greek oregano, and black pepper up to 2 hours ahead, then bring it out 20 minutes before grilling.

Culinary Explorer

Kypriako Souvlaki se Pita (Κυπριακό Σουβλάκι σε Πίτα)

Ingredients

pork neck or shoulder

extra virgin olive oil

fine sea salt

Where cooking meets culture.

Ingredient	Quantity
pork neck or shouldercut into 3cm cubes	700g
extra virgin olive oil	30ml
fine sea salt	1 teaspoon