Souvlaki Arni se Pita is lamb souvlaki folded into pita: the costlier, more traditional meat in the wrapped street form. It sits at the intersection of two choices, the premium cut and the handheld assembly, and the interesting tension is whether the wrap honors what you paid for. Lamb has a deeper, more mineral flavor than pork, and the danger of any loaded pita is that strong accompaniments flatten that into background. A good version is built so the lamb still leads; a careless one buries the reason the order cost more.
The build runs in order. The pita is warmed and made pliable, often passed over the grill so it folds without cracking. The lamb comes off the skewer hot, cubes grilled over charcoal to a brown exterior over a still-rosy center, because lamb taken to grey loses both juice and flavor. Then the accompaniments: tomato and onion for acidity and bite, tzatziki for the cool garlic-yogurt counterpoint. Good execution keeps every element legible and lets the lamb's character carry through the fold, the bread warm, the meat juicy, the additions in support rather than competition. Sloppy execution is lamb overcooked before it ever reaches the bread, a pita that is cold and splits, or tzatziki and onion piled so heavily the lamb reads as generic grilled meat, which on the priciest order is the worst outcome. The wrap should frame the lamb, not smother it.
This is the assembled, lamb counterpart within the souvlaki family. The meat itself is the same grilled lamb as Souvlaki Arni eaten from the stick, which stands on its own rather than being crowded in here. Substitute pork and you get Souvlaki Hirino se Pita, the cheaper and far more common wrapped version, which deserves its own article in its own right. What defines this entry specifically is lamb inside the full pita build: the premium meat in the handheld form, judged on whether the cook lets that meat stay the point.