Have leftover meat on-hand, but you're sick of just reheating them and calling it a day? Culinary creator Maria Koutsogiannis's new Mediterranean cookbook, Greek Out, has a way to give your leftovers a (delicious) new life: consider a Greek taco.
Seriously — a Mediterranean twist on the handheld Mexican classic is a fantastic way to repurpose last night's poultry or pork shoulder. "You might have leftovers," Koutsogiannis explains, "or you might want to change up how you’re enjoying them the next time you make them (and there will always be a next time). That’s when you make this Greek riff on a taco."
"The idea is simple," Koutsogiannis continues. "Grab whatever meat you have on hand, place it atop a mini pita...along with quick pickles, tzatziki, and a fresh, dilly tomato salad. Fold up and offer as a snack, a cute handheld appetizer, or as the whole dang meal." And if you don't have a go-to tzatziki recipe on hand, check out Koutsogiannis's straightforward version of that tangy condiment, below.
Any-Meat Greek “Tacos” with Pickled Fennel and Tomato Salad
Author: Maria Koutsogiannis
Prep Time: 25 min
Calories: 250 calories per serving
Servings: 12
Ingredients
Quick- pickled fennel
- 1 medium fennel bulb, cored and sliced very thin (I like a mandoline for this — be safe!)
- 6 tablespoons distilled white vinegar
- 1½ teaspoons Diamond Crystal kosher salt
- 1½ teaspoons granulated sugar
Tomato salad
- 2 large tomatoes, cored and diced (2 cups)
- 1 small red onion, diced (¾ cup)
- ¼ cup chopped fresh dill
- 1 teaspoon grated lemon zest plus 2 tablespoons fresh juice
- 2 tablespoons extra- virgin olive oil
- 1 teaspoon kosher salt
“Tacos”
- 3 cups shredded cooked meat of choice (about ¼ cup per taco), warmed
- 12 store- bought pitas, warmed
- The Tzatziki (see below)
Directions
- Make the pickled fennel: Combine the fennel, vinegar, salt, and sugar in a medium bowl. Toss and let sit for at least 15 minutes, or up to a few hours.
- Make the tomato salad: Combine the tomatoes, onion, dill, lemon zest and juice, olive oil, and salt in a medium bowl and set aside.
- Assemble the tacos: Add meat to the middle of each pita along with a dollop of tzatziki. Top with some pickled fennel and tomato salad and serve.
"The Tzatziki"
Author: Maria Koutsogiannis
Prep Time: 15 min
Calories: 48 calories per tablespoon
Servings: 16
Ingredients
- 1 medium English cucumber, peeled
- 2 cups plain full- fat Greek yogurt
- ¼ cup packed roughly chopped fresh dill
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra- virgin olive oil
- 3 medium garlic cloves, pressed or grated
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon freshly ground black pepper
Directions
- Grate the cucumber on the large holes of a box grater. Use your hands to squeeze out any excess liquid, then place the cucumber in a medium bowl. Mix in the yogurt, dill, lemon juice, olive oil, garlic, salt, and pepper. Store in an airtight container in the refrigerator for up to 1 week.
Copyright © GREEK OUT by Maria Koutsogiannis, 2026. Photography by Linda Xiao, 2026.
