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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.

Step 1: 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.

Greek marinade

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.

Dad’s Seasonings

Must have grillin seasonings!

Step 2: 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.

Grilled presa steak skewers

Step 3: 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!

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Frequently Asked Questions:

What cut of steak should I use?

Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.

Can I make this in the oven stove top?

All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.

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Pita Wraps

From the freshness of the lemons and dill to the savoriness of the pork, these greek inspired pita wraps are a must try.
Prep Time: 1 hour
Cook Time: 10 minutes
Servings: 2 People

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. 
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About Maciek

I make easy meals that anyone can replicate at home. I’m not a professionally trained chef, just your average guy that likes to fire up the grill. So follow along and see what’s cooking today!

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