Gyros

Name: Gyros
Prep time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg pork shoulder, sliced into 1 cm thick strips against the grain (or boneless chicken thighs); 4 garlic cloves, minced; 2 tbsp Greek olive oil; 1 tbsp red wine vinegar; 1 tbsp dried oregano (Greek rigani if possible); 1 tsp sweet paprika; 1 tsp salt, ½ tsp black pepper; 4 large soft Greek pitas (the unfilled flatbread, not pocket pita); To serve: 200 ml tzatziki, 1 ripe tomato sliced, ½ red onion thinly sliced, oregano, lemon wedges, optional French fries

Greek pork wrap, oregano-marinated and seared hot, in pita with tzatziki, tomato and red onion.

Total time40m

Active time30m

Servings4

DifficultyEasy

Cost$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

1 kg pork shoulder, sliced into 1 cm thick strips against the grain (or boneless chicken thighs)
4 garlic cloves, minced
2 tbsp Greek olive oil
1 tbsp red wine vinegar
1 tbsp dried oregano (Greek rigani if possible)
1 tsp sweet paprika
1 tsp salt, ½ tsp black pepper
4 large soft Greek pitas (the unfilled flatbread, not pocket pita)
To serve: 200 ml tzatziki, 1 ripe tomato sliced, ½ red onion thinly sliced, oregano, lemon wedges, optional French fries

How to make it

1Whisk the garlic, olive oil, vinegar, oregano, paprika, salt and pepper in a large bowl, add the pork strips and toss until every piece is coated.
2Cover and marinate at least 3 hours, ideally overnight.
3Heat a large heavy skillet or griddle pan over high heat until smoking.
4Lay the strips down in a single layer, in batches if needed, and sear without moving for 2–3 minutes per side, until the edges are deeply browned and the centre just cooked through; don't crowd the pan or the meat will steam instead of caramelise.
5Rest each batch on a plate while you cook the next.
6Warm the pitas one at a time on the same hot skillet for 20 seconds per side, just until pliable.
7Spread a heaped tablespoon of tzatziki down the centre of each, lay the hot pork on top, add a few tomato slices and rings of red onion, and — if you're being faithful to Athens — a small handful of French fries on top.
8Wrap tightly in paper with one end pinched closed, and serve immediately with extra oregano, a wedge of lemon, and the rest of the tzatziki on the side.