Homemade Greek Gyros
Experience the authentic taste of a Greek street food classic with these juicy, spice-rubbed pork gyros served in warm pita bread.
Ingredients
- •1.5 lbs (700g) pork shoulder, sliced into thin strips
- •3 tablespoons olive oil
- •2 tablespoons red wine vinegar
- •3 cloves garlic, minced
- •1 tablespoon dried oregano
- •1 teaspoon smoked paprika
- •1 teaspoon ground cumin
- •1/2 teaspoon ground coriander
- •Salt and black pepper to taste
- •4 pita breads
- •1 cup tzatziki sauce
- •1 red onion, thinly sliced
- •2 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, paprika, cumin, coriander, salt, and pepper.
- 2
Add the pork strips to the marinade, tossing thoroughly to coat each piece. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- 3
Heat a large cast-iron skillet or griddle over medium-high heat. Add the pork in batches, ensuring you do not overcrowd the pan.
- 4
Sear the pork for 5-7 minutes, stirring occasionally, until the edges are crispy and charred and the meat is cooked through.
- 5
While the meat cooks, lightly toast or warm the pita breads in a separate pan or oven.
- 6
To assemble, spread a generous spoonful of tzatziki onto each pita, top with the cooked pork, sliced onions, tomatoes, and a sprinkle of fresh parsley.
- 7
Fold the pita over the filling and serve immediately while warm.
💡 Chef tips
- For extra crispy meat, place the cooked pork under the broiler for 2-3 minutes after pan-searing.
- If you prefer a different protein, this marinade works exceptionally well with chicken thighs or lamb shoulder.
- Store leftover meat in an airtight container in the refrigerator for up to 3 days and reheat in a hot skillet to maintain texture.
✅ How it should turn out
The finished gyros should feature succulent, spice-crusted meat with charred edges, perfectly balanced by the cool, garlicky tzatziki and fresh, crisp vegetables.