Dockside Grilled Santorini Pork Souvlaki Pita Pockets

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:

Grilled Santorini Pork Souvlaki
3  Pitas with pockets cut in half, pockets opened 
Greek Rice Salad

Greek Rice Salad

1 600g    Without Reservations Greek Rice
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

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