Classic Greek pork souvlaki inspires this delicious sandwich. Traditional souvlaki would be made with skewered and grilled cubes of pork, but on the rare, rainy Las Vegas afternoon, the outdoor grill isn’t an option. Instead, pita bread is filled with tender, stir-fried pork strips featuring bold Greek flavors, and topped Gyro-style with the yogurt and cucumber sauce, tzatziki.

Just like their Mexican cousin, the taco, these sandwiches would be perfect for casual entertaining. The recipe is easily doubled (or tripled). Because the meat can be served at room temperature, it can be made a day in advance a day ahead

If you have the grill fired up and want to go the more traditional souvlaki route, just marinate one-inch cubes of pork in the marinade below for an hour or so, thread onto skewers and grill until cooked through. Boneless chicken breast can be substituted for both the stir-fired and grilled versions.

Marinated Greek Pork

1 lb boneless pork sirloin chops
Juice of 1 lemon
1 clove garlic, finely minced
½ tsp oregano
½ tsp salt
¼ tsp granulated sugar
¼ tsp freshly ground black pepper
2 tablespoons olive oil
Fresh pita bread

Optional toppings:
Thinly sliced sweet onions
Sliced kalamata olives
Greek pepperoncini peppers, drained and sliced
Sliced tomatoes
Shredded lettuce

Thinly slice the pork and place in a bowl. Squeeze the lemon and add to the pork strips, along with the garlic, oregano, salt, sugar pepper and olive oil. Combine well and set aside to marinate about 20 minutes.

Preheat a non-stick pan over medium-high heat. Add the pork strips and stir fry until any liquid is evaporated and the meat is lightly browned, about 7-10 minutes. Cool and serve. Can be made a day in advance and refrigerated. Very good served at room temperature.

To serve, fill pita with pork strips, any of the optional topping and tzatziki sauce (recipe below).

Serves 6-8 (depending on size of the pita bread)

Tzatziki Sauce

8 oz. Greek yogurt
4 oz. sour cream
1 medium cucumber, peeled grated and squeezed dry
Juice of ½ lemon
1 small clove garlic, finley minced and mashed
1 tsp olive oil
¼ tsp salt

Peel, grate and squeeze the cucumbers to remove as much water as possible. Place in a medium bowl, add the remaining ingredients in a bowl and stir well. Cover and refrigerate until serving time. Can be made a day in advance and refrigerated until needed.

Read the original on: Las Vegas Food Adventures