The first time I made these pita wraps, everyone raved how good they were that I knew I had to make them again and share the recipe with you. This greek inspired dish is full of amazing Mediterranean flavors. From the freshness of the lemons and dill to the savoriness of the pork, this is one summer dish you need to try.
How to make the best greek marinade.
Simple ingredients make for the best marinades. This is the perfect example. No need to overcomplicate things.
In a large bowl, add water, peppercorns, sliced garlic head, bay leaf and freshly squeezed lemon juice and lemons. Next, cube up boneless pork roast into bite size cubes. Add to the water marinade and let it soak up the flavors for at least 1 hour.
For this recipe I decided to go with something a little more special when it came to the protein. I purchased Iberico Presa steak from Campo Grande which is basically the wagyu of pork. Super flavorful and tender, it elevated the dish.
Time to grill the presa steak skewers.
Preheat the grill to 375 degrees and set for direct heat. While the grill is getting to temperature, skewer the marinated pork cubes onto metal skewers, drizzle with olive oil and season with salt.
Place the pork skewers on the grates and grill 3 minutes per side. Continue to flip to ensure even cook throughout.
Once the internal temperature of the pork reaches 140 degrees, remove it off the grill and let it rest.
Time to assemble the Pita Wraps.
While the skewers are resting, it’s time to make some tzatziki sauce.
I a mixing bowl add plain Greek yogurt, shred in cucumber, freshly squeeze lemon juice, add in dill, Italian seasoning and salt. Mix the ingredients together.
To assemble the pita wraps, first toast up the pita bread, spread the homemade tzatziki sauce, add the grilled Iberico pork, sliced tomatoes, cucumber, sliced red onions and fresh dill. Drizzle some olive oil over the top and enjoy!
Printer friendly recipe below:
Pita Wraps
Ingredients
Greek Marinade Ingredients
- 2 cups Water
- 1 Lemon
- 1 Whole garlic head
- 1 Bay leaf
- 1 tbsp Peppercorns
- 1 tbsp Salt
- 28 oz Presa steak or boneless pork roast
Tzatziki Sauce Ingredients
- 2 cups Plain Greek yogurt
- 1 Cucumber
- 2 tbsp Dill
- 1 Lemon
- 1 tbsp Italian seasoning
Instructions
- In a large bowl, add water, peppercorns, sliced garlic head, bay leaf and freshly squeezed lemon juice and lemons.
- Cube up the presa pork or boneless pork roast into bite size cubes. Add to the water marinade and let it soak up the flavors for at least 1 hour.
- Skewer the marinated pork cubes onto metal skewers, drizzle with olive oil and season with salt.
- Preheat the grill to 375 degrees and set for direct heat.
- Place the pork skewers on the grates and grill 3 minutes per side. Continue to flip to ensure even cook throughout.
- Once the internal temperature of the pork reaches 140 degrees, remove it off the grill and let it rest.
- To make the Tzatziki sauce, in a mixing bowl add plain Greek yogurt, shred in cucumber, freshly squeeze lemon juice, dill, Italian seasoning and salt. Mix the ingredients together.
- Toast a pita bread, spread the homemade tzatziki sauce, grilled pork, sliced tomatoes, cucumber, sliced red onions and fresh dill.
Check out the Recipes Page for other tasty ideas!
