Greek Pork Souvlaki with Tomato-Feta Salad and Tzatziki

Method

1. In a bowl, combine the herbs, onion slices, olive oil, vinegar, honey, and a pinch of salt and pepper. Place the meat in a large dish and pour the marinade over it. Massage the meat gently with the marinade. Cover with foil and let it marinate for at least 30 minutes, or up to 3-4 hours or overnight in the fridge.
2. If marinated in the fridge, take the meat out 30 minutes before cooking to bring it to room temperature.
3. For the filling: Slice the tomatoes thinly and place them in a bowl. Add the sliced onion and crumbled feta. Season with salt, sprinkle with oregano, and drizzle with olive oil and vinegar. Mix gently and let it sit for at least 30 minutes before serving.
4. Heat a cast-iron grill pan (or a regular pan) with 2-3 tablespoons of olive oil over high heat until almost smoking. Add the meat strips in small batches (2-3 at a time) to avoid overcrowding, which would lower the temperature and cause the meat to boil instead of grill.
5. Cook the meat for 2-3 minutes per side, adjusting the time based on the thickness of your strips. Do a test piece first to gauge the heat.
6. Just before serving, wipe the pan clean with a paper towel, drizzle a little olive oil, and warm the pita breads on the same pan to give them a charred, smoky flavor.
7. To assemble: Place a pita on a plate, add 2-3 slices of meat, 2-3 tablespoons of the tomato-feta filling, and 2 tablespoons of tzatziki. Wrap in parchment paper and enjoy!