The flagship order — tender, seasoned lamb chunks carved off the rotisserie, served in a warm pita with crisp radish and red onion, crumbly feta, and a cooling harissa-spiked yogurt sauce that brings heat and umami. The combination of warm meat, cool vegetables, and spiced sauce makes every bite interesting.
Tips from diners
Ask for extra yogurt sauce on the side — the harissa heat and cooling dairy are what make this sandwich work.
Choose a pita wrap if you want to eat by hand, or ask for a bowl if you prefer eating with a fork — both are equally delicious.
The vegetarian option — roasted seasonal vegetables (typically including roasted peppers, eggplant, or squash) served with the same feta, fresh vegetables, and harissa yogurt in a warm pita. The vegetables are treated with the same care as the meats.
Tips from diners
This is an excellent vegetarian option that doesn't feel like an afterthought — the vegetables are roasted with care and the harissa yogurt brings serious flavor.
A lighter alternative to lamb — naturally raised, slow-roasted chicken carved off the spit, tender and gently seasoned. Served in the same pita sandwich format with the same vegetables and harissa yogurt, it's a great option if you want something less rich than the lamb.
Tips from diners
Ask if the chicken is available that day — some locations run out during peak lunch hours.
The same excellent lamb as the sandwich, but over a bed of crunchy, fresh greens with cucumber, tomato, red onion, and the same harissa-spiked yogurt. It's a lighter option that doesn't sacrifice flavor — the vegetables provide texture and brightness.
Tips from diners
Add feta on top — it's a small upcharge but worth it for the salty, crumbly contrast.
Slow-roasted pork (naturally raised) carved off the spit, tender and flavorful without being heavy. Served with the same pita accompaniments as the lamb and chicken — radish, red onion, feta, harissa yogurt. The pork's richness falls between chicken and lamb.
Tips from diners
The pork is slightly less common than lamb or chicken — great option if you want to try something less obvious.
Souvla is a San Francisco-born modern Greek restaurant group founded on the philosophy of slow-roasted, naturally raised meats served simply. The word 'souvla' means 'spit' or 'rotisserie' in Greek. The Hayes Valley location features a stripped-down menu of just four proteins (lamb, chicken, pork, and vegetarian) served either in warm pita or over salad. The approach is Mediterranean fast-casual: excellent ingredients, no excess, fast service.
Arrive after 1:30pm to avoid the noon rush — the lunch crowd can create 10-15 minute lines.
The format is simple: pick your protein, then choose pita or salad. No complex menu, no decisions beyond that. It makes ordering fast and decisions easy.
Great for takeout and eating in nearby Duboce Park — the food travels well and stays hot for 10-15 minutes.
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