Grilled Beef Souvlaki Pita Wraps
By Mandy Tanner
Skewered and grilled steak makes a satisfying filling for this take on a Greek classic. Garnish it with homemade tzatziki sauce (find the recipe on our site) or use store-bought. We love using beef tenderloin here, but you can sub in another tender steak, such as rib eye.
Prep Time
5 Min
Cook Time
10 Min
Pellets
Steak Blend
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Pound | beef tenderloin |
| 1 Tablespoon | olive oil |
| Traeger Blackened Saskatchewan Rub (or salt and pepper) | |
| 1 Cup | store-bought or homemade tzatziki |
| 8 | store-bought or homemade pitas, warmed |
| Sliced tomato | |
| Sliced cucumber | |
| 1/4 Cup | finely diced red onion |
| 1/4 Cup | chopped fresh mint |
| 1/4 Cup | chopped fresh dill |
| 2 Tablespoon | chopped fresh chives |
| Lemon wedges, for serving (optional) |
Steps
1
Heat your Traeger with the lid closed to 450°F; this will take at least 15 minutes.
450 ˚F / 232 ˚C
2
Cut the tenderloin into 1 1/2-inch cubes. Thread the tenderloin pieces onto metal skewers, allowing space between the pieces for even cooking. Drizzle the skewers with the oil and season well with Traeger Blackened Saskatchewan Rub or salt and pepper.
3
Place the skewers directly on the grill grates, close the lid, and cook, until the meat is nicely charred on one side and no longer sticks to the grill grate, 2 to 3 minutes. Flip the skewer and cook until the meat is cooked to desired doneness, about another 2 minutes for medium rare.
450 ˚F / 232 ˚C
00:05
4
To serve, spread some tzatziki on the unopened pitas then top with salad greens and the grilled meat. Add the tomatoes, cucumbers, onion, mint, dill, and chives as desired. Serve with fresh lemon, if desired. Enjoy!
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