Greek
Greek Pork Gyros
Thin slices of marinated pork are stacked, roasted until the edges char, then shaved into warm pita with tzatziki, tomato, onion, and crisp fries. This is the Greek street-food style gyros, made on a small upright skewer for a home kitchen.
Ingredients
- Pork neck or shoulder, very thinly sliced400g
- Pork back fat or fatty trimmings, thinly sliced40g
- Yellow onion1 small
- Garlic, grated3 cloves
- Extra virgin olive oil2 tbsp, plus 1 tsp
- Red wine vinegar1 tbsp, plus 1 tsp
- Fresh lemon juice1 tbsp
- Greek mustard or mild Dijon mustard1 tsp
- Dried Greek oregano2 tsp
- Sweet paprika1 tsp, plus extra to serve
- Ground cumin1/4 tsp
- Fine sea salt1 1/4 tsp
- Freshly ground black pepper1/2 tsp
- Greek yogurt, strained150g
- Cucumber, grated and squeezed dry80g
- Potatoes, cut into thin fries200g
- Oil for frying2 cups
- Greek pita breads2
- Tomato, sliced1 medium
- Red onion, thinly sliced1/2 small
- Fresh parsley, chopped1 tbsp
Method
- Grate half of the yellow onion and squeeze out excess liquid, then reserve the other half as the base for the meat stack.
- Mix the grated onion with 2 grated garlic cloves, 2 tbsp olive oil, 1 tbsp red wine vinegar, lemon juice, mustard, oregano, paprika, cumin, 1 tsp salt, and black pepper.
- Massage the pork slices and pork fat with the marinade, cover, and refrigerate for at least 4 hours or overnight.
- Make the tzatziki by mixing the Greek yogurt, squeezed cucumber, remaining grated garlic clove, 1 tsp red wine vinegar, 1 tsp olive oil, and 1/4 tsp salt, then chill until serving.
- Heat the oven to 220°C/425°F and place the reserved onion half cut-side down on a small roasting tray.
- Push two sturdy wooden or metal skewers vertically into the onion half and stack the marinated pork slices tightly onto them, alternating with the thin slices of fat.
- Press the meat stack firmly into a compact cone shape so it roasts evenly and bastes itself as the fat melts.
- Roast the pork upright for 25 to 30 minutes, basting once with the tray juices, until the outside is browned and lightly charred.
- Shave the browned outer pork into thin strips with a sharp knife, then return any paler inner pieces to the oven for 5 minutes if they need more color.
- Fry the potatoes in hot oil until golden and crisp, then drain and season lightly with salt.
- Warm the pita breads on a hot pan until soft and lightly spotted, then keep them wrapped in a clean towel.
- Spread each pita with tzatziki, add shaved pork, tomato, red onion, parsley, and fries, then dust with a little sweet paprika.
- Wrap each gyros tightly in parchment or foil and serve immediately while the pork and pita are warm.
Common questions
Can I substitute pork neck or shoulder with another cut for gyros?
Yes. Pork shoulder is best, but pork loin works if you add enough fat or bacon-style trimmings to keep it juicy. Avoid very lean cuts alone, or the gyros can turn dry and stringy during roasting.
How long should I marinate the pork for the best flavor?
Minimum 4 hours is workable, but overnight gives noticeably better flavor and tenderness. If you’re short on time, even 1 hour helps, but the onion, lemon, and spices won’t penetrate as deeply.
What are the most common mistakes when making homemade gyros?
The biggest mistakes are slicing the pork too thick, skipping the fat, and packing the meat loosely. Also, don’t overcook it—roast hot for color, then slice thinly so the outside is crisp and the inside stays juicy.
How should I store leftover pork gyros and tzatziki?
Store cooked pork and tzatziki separately in airtight containers in the fridge. The pork keeps 3–4 days, tzatziki about 2–3 days. Reheat pork briefly in a hot pan or oven to avoid drying it out.
What’s the best way to serve pork gyros at home?
Serve the sliced pork in warm pita with tzatziki, tomato, red onion, and fries if you like. Add a squeeze of lemon and extra oregano. Warm the pita first so it stays soft and wraps without tearing.