Beef Souvlaki Pita Wrap and Kampot pepper banana ketchup

Beef Souvlaki Pita Wrap and Kampot pepper banana ketchup

Mouthwatering Beef Souvlaki Pita Wrap: Juicy beef skewers, crisp lettuce, ripe tomatoes, zesty red onions, flavorful feta cheese, and creamy tzatziki sauce all tucked into a warm pita. Served with a side of golden french fries and a unique touch of sweetness from banana ketchup. A delicious blend of textures and flavors in every bits 


  • 1½ pounds NY strip, flank, skirt, sirloin, thinly sliced
  •  4 tablespoons lemon juice
  •  2 teaspoons red wine vinegar
  •  1 teaspoon hot paprika
  •  6 tablespoons olive oil
  •  8 cloves garlic, minced
  •  1 teaspoon dried oregano
  •  1 teaspoon kosher salt + ½ teaspoon pepper


  1. make kebabs and grill them. Remove the steak 30 minutes before you plan on cooking it. Heat a cast iron skillet over medium-high heat. When hot, add half of the marinated steak to the skillet and let it sear before giving the meat a flip. When it’s cooked through, remove the meat to a dish and repeat with the remaining meat.
  2. Warm up the sides. You’ll want to start heating the pitas in a skillet. I also like to make a light salad with onions, tomatoes, parsley, and salt and pepper in a small bowl. You can even toss in a little bit of lemon juice if you’d like, or make a Greek salad instead of this. 
  3. Assemble the wraps. Top your warm pita bread with the prepared steak, add in your vegetables, fries, and top with a tzatziki sauce. Serve with more french fries on the side, sweet potato fries, or even zucchini fries if you want to keep things light! If you have leftover meat, make sure to keep it in an airtight container in the refrigerator.
  4. Serve with Kampot pepper banana ketchup


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