These Greek souvlaki pitas are filled with grilled king oyster mushrooms, a fresh tomato-feta salad, and creamy tzatziki for a quick, easy, 30-minute vegetarian dinner.
I love warm summer evenings when the sun sets a little later and the light takes on that golden shimmer. It’s the perfect excuse to cook outside on the grill. These are some of my favorite dinners-simple, relaxed, and shared. I usually do the prep while my husband grills, and somehow dinner feels easier and more fun when we’re both doing it together.
This vegetarian souvlaki has become one of our favorite Mediterranean meals. Inspired by travels through the Greek islands, it’s fresh, flavorful, and surprisingly satisfying. King oyster mushrooms are brushed with a simple lemony souvlaki marinade, then grilled until golden and smoky, taking on a wonderfully meaty texture. Tucked into warm pita bread with a bright tomato-feta salad and cool, creamy tzatziki, every bite feels vibrant and balanced. Even devoted meat eaters are often surprised by just how satisfying it is.
If you’re looking for an easy vegetarian grilling recipe that feels a little special without requiring much effort, this Greek-inspired souvlaki is a delicious place to start!
But first, what is Souvlaki?
Souvlaki is a beloved Greek street food traditionally made with marinated meat grilled on skewers and served with pita and tzatziki. Here, we’re using king oyster mushrooms instead for a veggie version. They soak up the bright lemony marinade beautifully and become wonderfully smoky and “meaty” on the grill.
Why you’ll love this Souvlaki recipe!
It’s vegetarian. King oyster mushrooms are well-suited for vegetarian souvlaki because their firm, meaty texture holds up beautifully on the grill and absorbs marinades exceptionally well. Available at Trader Joe’s- or substitute portobello mushrooms.
A fast, easy summer meal. Every bite feels fresh and full of summer flavor – it’s a simple, vibrant Mediterranean dinner, ready in 30 minutes.
Perfect for entertaining. Serve everything family-style and let everyone build their own – perfect for casual summer dinners, backyard gatherings, and weeknight meals, these Greek-inspired pitas are simple to assemble and always a crowd-pleaser.
Adaptable. For those who are gluten-free, you can create a bowl with rice. You can also swap the mushrooms for any protein you’d like, or serve the souvlaki pita with any of your favorite Greek toppings!
Souvlaki Pita Ingredients
- King oyster mushrooms - The hearty, meaty centerpiece of this vegetarian souvlaki, with a firm texture that grills beautifully and absorbs flavor exceptionally well. Feel free to sub portobello mushrooms.
- Souvlaki marinade - Olive oil, garlic, oregano, paprika, salt, and chili flakes - a simple Greek-inspired marinade that coats the mushrooms with savory, smoky, herbaceous flavor.
- Tomato – Feta Salad - tomatoes, red onion, fresh herbs (Mint, dill, parsley), olive oil, lemon zest, lemon juice, salt, and pepper.
- Pita bread - Soft and warm, perfect for wrapping the mushrooms and salad into handheld souvlaki-style pitas. If feeling adventurous, make our homemade pita bread - it’s easier than you might think!
- Tzatziki - Adds cool, creamy richness and refreshing flavor that complements the grilled mushrooms and fresh vegetables. Make this Tzatziki or use store-bought.
Variations
- Use portobello mushrooms instead of king oyster mushrooms
- Substitute grilled chicken, shrimp, lamb, beef, or tofu
- Turn it into a grain bowl with rice, quinoa, or cauliflower rice
- Add cucumbers, olives, pickled onions, or hummus
How to Make Greek Souvlaki Pitas
1. Prep. Preheat the grill to medium-high. See recipe notes for an oven method.
2. Season the mushrooms. Slice the mushrooms lengthwise into 1/4- to 1/3-inch-thick pieces. Arrange on a sheet pan. Mix the olive oil, garlic, oregano, paprika, salt, and chili flakes in a small bowl, then brush the marinade onto both sides of the mushrooms.
3. Make the tomato salad. Add tomatoes, onions, feta, herbs, olive oil, lemon zest, and lemon juice to a medium bowl and mix. Season generously with salt and black pepper, taste, and add another pinch of salt if needed to really make the flavors pop!
4. Grill the mushrooms. Grease the grates well, then grill the mushrooms on each side until grill marks appear. When done, they should be golden and tender. Grill the pita bread until warm and pliable. Stack the pita slices and wrap them in a towel to stay warm and soft.
5. Assemble the pitas. Slather each pita with tzatziki sauce, top with a few slices of mushroom, and add a scoop of tomato-feta salad. Enjoy!
Chef’s Tips
- Look for large king oyster mushrooms. The thicker the stems, the meatier the texture. They hold up beautifully on the grill!
- Let the mushrooms marinate briefly. Even 15-20 minutes is enough for the olive oil, garlic, and oregano to penetrate the mushrooms and deepen their flavor.
- Make the tomato feta salad ahead. It can be prepared 30 minutes in advance, allowing the flavors to meld while you grill the mushrooms.
- Add extra lemon at the end! A final squeeze of fresh lemon over the assembled pitas brightens all of the flavors and makes the dish feel especially fresh.
- Meal prep! Grill a double batch of mushrooms and use leftovers throughout the week in grain bowls, salads, or wraps.
Serving Suggestions
Serve vegetarian Souvlaki Pitas with a side of Grilled Potatoes, Grilled Vegetables, Sweet Potato Fries, or Greek Salad - or even a slice of spanakopita! Or serve an appetizer board with Cured Olives (or Kalamata olives), Hummus, and Whipped Feta!
Storage
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat the grilled mushrooms in a skillet until warm.
More Recipes You Might Like
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Greek Souvlaki Pita Recipe
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 pita sandwiches 1x
- Category: 30 minute Dinner, Dinner, grilling recipe, sandwich, summer recipe, vegetarain, weeknight dinner
- Method: Grilling
- Cuisine: Greek
- Diet: Vegetarian
Description
These Greek souvlaki pitas are filled with grilled king oyster mushrooms, a fresh tomato-feta salad, and creamy tzatziki for a quick, easy, 30-minute vegetarian Mediterranean meal.
Ingredients
Grilled Mushrooms
- 1 lb King Oyster Mushrooms
- 1/3 cup olive oil
- 1 teaspoon granulated garlic powder ( or sub 1 fresh garlic clove, minced)
- 1 teaspoon dried oregano
- 1 teaspoon paprika (or smoked paprika)
- 1/2 teaspoon salt
- 1/4 teaspoon chili flakes (Aleppo is nice)
Tomato Feta Salad
- 3 medium tomatoes, cut into wedges
- 1/4 cup thinly sliced onion
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh herbs, chopped – mint, dill, or Italian parsley (a mix is nice)
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- salt and pepper to taste
Serve with pita bread and tzatziki – store bought or make ours.
Instructions
Preheat the grill to medium-high (see notes for oven)
Mushrooms. Slice the mushrooms lengthwise, ¼-⅓ inch thick, and place on a sheet pan. Mix marinade ingredients together in a small bowl. Brush the marinade on both sides of the mushrooms. If you need a little more oil to coat, spray with olive oil spray.
Tomato Salad. Place the tomatoes, onions, feta, herbs, olive oil, lemon zest, and lemon juice in a medium bowl. Toss to combine. Season generously with salt and pepper.
Grill. Grease the grill well. Grill the mushrooms on each side until grill marks appear and they are golden and tender. Grill the pita bread until warm and pliable, stack and wrap in a towel.
Assemble. Fill each pita with a slather of tzatziki, a few slices of mushroom, and a scoop of tomato-feta salad. Serve immediately.
Notes
Leftovers can be stored separately in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: One large pita Sandwich with Tzatziki and Tomato Salad
- Calories: 492
- Sugar: 7 g
- Sodium: 743.2 mg
- Fat: 31.1 g
- Saturated Fat: 6.1 g
- Carbohydrates: 46.8 g
- Fiber: 6.9 g
- Protein: 14 g
- Cholesterol: 13 mg
I live in a small village in the middle of the Sierra Madre, in Mexico. I miss all the delicious ethnic foods I used to gorge myself in Montreal. These are absolutely delicious. I made the Slouvaki with Portobello mushrooms, ´cause that´s all I could find in the market here. I am going to make them again for my friends and family. Muchas gracias for such a fantastic surprise.
I am so glad you enjoyed them! Portobello’s work great here too. Thanks for rating them for us.:)
where is all the sodium coming from? or is it a typo? otherwise I am looking forward to making this one!
Hey Mert, there was an error, it is all fixed now and thanks for catching this for us!