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# Kontosouvli se Pita (Κοντοσούβλι)
- URL: https://onesandwich.com/kontosouvli-se-pita/
- Published: 2026-05-17T16:01:44.000Z
- Updated: 2026-05-26T12:33:39.000Z
- Description: Large pork skewer meat in pita; chunks of pork from large spit-roasted skewer.
- Author: Andrew Lekashman
- Tags: Greece, Split Roll Sandwiches, Kokoretsi, Kontosouvli & Soutzoukakia, #auto-imported

**🇬🇷 Greece** · Family: [Kokoretsi, Kontosouvli & Soutzoukakia](https://onesandwich.com/tag/kokoretsi-kontosouvli/) · Heat: Grilled · Bread: pita · Proteins: pork

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Ingredients

pita · pork · tzatziki · tomato · onion · oregano

*Kontosouvli se Pita (Κοντοσούβλι)* is large-skewer spit-roasted pork wrapped into a soft round, *se pita* meaning "in pita": chunks of pork cut from a big horizontal *kontosouvli* spit, chopped down and rolled into a warmed flatbread. The angle is that this is not shaved gyros meat and not small skewered souvlaki cubes; it is from large hand-sized chunks slow-roasted on a thick rotating skewer, so the wrap has to carry meat with real bite and rendered edges rather than thin shavings.

The make starts long before the bread. Big chunks of pork, often shoulder, are marinated, threaded onto a heavy spit, and turned slowly over coals for hours so the outside builds a dark seasoned crust while the inside stays juicy and the fat renders down through the meat. To serve, chunks are pulled or carved off and chopped to a manageable size. The *pita* is warmed flat on the griddle until pliable and faintly blistered, *tzatziki* often laid first as a moisture barrier, then the hot chopped pork down the length with tomato, raw onion, and fried *patates*, rolled tight and papered. Good execution gets pork with a real crust and a juicy interior, chopped so each piece has some of that browned edge, distributed along the whole roll, with sauce kept thin enough not to slump the bread. Sloppy work pulls the chunks before the centre is done so the meat is tough and pale, or lets a long spit dry out so it eats stringy, or floods the wrap until the *pita* gives way before the last bite.

How it shifts is the cut and the seasoning. Some kitchens run a leaner cut and risk dryness for a cleaner bite; others keep more fat for richness and self-basting. Marinades range from plain salt, pepper, and oregano to versions with mustard, wine, or citrus. The spit-roasted *kokoretsi* and the bundled offal *gardoumba* are close grilled relatives with their own logic and each deserves its own article rather than being crowded in here. What the wrapped *kontosouvli* reliably offers is chunk pork with crust and chew made portable, where slow honest roasting and a warm pliable bread are the whole difference between a satisfying wrap and a dry one.

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## More from this family

Other [Kokoretsi, Kontosouvli & Soutzoukakia](https://onesandwich.com/tag/kokoretsi-kontosouvli/) sandwiches in Greece:

- [Gardoumba/Gardoumpakia](https://onesandwich.com/gardoumba-gardoumpakia/)
- [Kokoretsi Sandwich](https://onesandwich.com/kokoretsi-sandwich/)
- [Kokoretsi se Pita](https://onesandwich.com/kokoretsi-se-pita/)
- [Kokoretsi (Κοκορέτσι)](https://onesandwich.com/kokoretsi/)
- [Paidakia se Pita (Παϊδάκια)](https://onesandwich.com/paidakia-se-pita/)
- [Soutzoukakia se Pita (Σουτζουκάκια)](https://onesandwich.com/soutzoukakia-se-pita/)