Homemade Greek Gyros
Experience the authentic taste of street-style Greek gyros with tender, spice-marinated meat served in warm pita with creamy tzatziki.
Ingredients
- •1 lb (450g) pork shoulder or chicken thighs, thinly sliced
- •3 tablespoons olive oil
- •2 tablespoons red wine vinegar
- •3 cloves garlic, minced
- •1 tablespoon dried oregano
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1/2 teaspoon salt
- •1/2 teaspoon black pepper
- •4 large Greek pita breads
- •1 cup tzatziki sauce
- •1 medium red onion, thinly sliced
- •2 medium tomatoes, diced
- •1/2 cup fresh parsley, chopped
Instructions
- 1
In a large bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, cumin, paprika, salt, and pepper to create the marinade.
- 2
Add the thinly sliced meat to the bowl and toss thoroughly until every piece is well coated; let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
- 3
Heat a large cast-iron skillet or non-stick pan over medium-high heat. Once hot, add the meat in a single layer, working in batches if necessary to avoid overcrowding.
- 4
Sear the meat for 5-7 minutes, stirring occasionally, until the edges are crispy and browned and the meat is cooked through.
- 5
While the meat cooks, warm the pita breads in a dry pan or directly over a low gas flame for 30 seconds per side until soft and pliable.
- 6
To assemble, spread a generous spoonful of tzatziki onto the center of each pita, top with the cooked meat, red onion, tomatoes, and a sprinkle of fresh parsley.
- 7
Fold the pita over the filling and serve immediately while hot.
💡 Chef tips
- For the most authentic texture, slice your meat as thinly as possible while it is still slightly frozen, as this makes it easier to achieve paper-thin strips.
- If you prefer a classic rotisserie style, you can roast the marinated meat on a baking sheet at 400°F (200°C) for 20 minutes, then broil for the final 3 minutes to get crispy edges.
- Leftover meat can be stored in an airtight container in the refrigerator for up to 3 days and reheated quickly in a hot pan.
✅ How it should turn out
The finished gyros should feature succulent, herb-crusted meat with crispy charred edges, perfectly balanced by the cool, tangy tzatziki and fresh, crunchy vegetables.