Dockside Grilled Santorini Pork Souvlaki Pita Pockets

 An easy to prepare and assemble lunch item for dockside, backyard or picnic dining! 
No BBQ required!  Serves 4        


You need:

3  Pitas with pockets cut in half, pockets opened 
Greek Rice Salad

Greek Rice Salad

1             Large Tomato, coarsely chopped
1/2           Cucumber, cut into large pieces
1/2 cup    Kalamata olives 
1/2 cup    Feta Cheese, crumbled
  • Thaw Greek Rice in a pot of tepid water or overnight in the fridge.  Empty the rice into a bowl.
  • Toss the rice with the chopped tomato,cucumber, olives and Feta cheese.
  • Add 1/4 of the Vinaigrette (or to taste) and toss the ingredients to mix well.


1/2 cup     Extra Virgin Olive Oil
2 tbsp      Red wine vinegar                                 
1 tbsp      Fresh lemon juice (half a lemon)
1 tbsp      Chopped fresh parsley
  • Combine all of the ingredients and mix well just before using


    1/2 cup     Greek Yohgurt 
    1/4 cup     Sour cream     
    1 tbsp       Garlic, finely chopped
    1/4 tsp      Sea salt   
    1 tbsp      Extra Virgin Olive Oil
    Juice of half a lemon

    Combine all of the ingredients and mix well before just before using.

    Assemble Pita Pockets

    • If serving Souvlaki warm...Preheat a pot pf water to 66C  (150F).                 If serving the Souvlaki chilled, defrost overnight in the refrigerator.
    • Place the unopened pouches in the pot and heat for 20 minutes
    • Remove souvlaki skewers from the pouches and reserve juices. Remove the meat from the skewers.
    • Spoon 1/2 cup of the Greek Rice salad into the pocket.
    • Place 3 or 4 pieces of the Souvlaki on top of the salad.
    • Drizzle with juices and Tzataiki

    Delicious Made Easy....


    Photos by Natasha Bangay