Authentic Greek Gyros

🧂 Ingredients

• 1 kg Pork shoulder (Boston butt)(Trim excess fat, but leave some for moisture and flavor.)
• 2 tbsp Dried oregano
• 6 cloves Fresh garlic(Minced or grated.)
• 60 ml Olive oil(Extra virgin preferred.)
• 2 tbsp Lemon juice(Freshly squeezed.)
• 1.5 tsp Salt
• 1 tsp Black pepper
• 8 Pita bread(Thick, soft pita bread is ideal.)
• for serving Tzatziki sauce(Homemade or store-bought.)
• 2-3 medium Tomatoes(Thinly sliced.)
• 1/2 medium Red onion(Thinly sliced.)
• optional French fries(For serving inside the gyro, as is traditional in some regions.)

👨‍🍳 Instructions

1. 1

   Prepare the marinade: In a large bowl, combine the minced garlic, oregano, olive oil, lemon juice, salt, and black pepper. Whisk together until well combined.

   ⏱️ 5 minutes
2. 2

   Slice the pork shoulder very thinly, about 1/8-inch thick. The thinner the slices, the better they will marinate and cook evenly. Add the pork slices to the marinade and toss thoroughly to ensure every piece is coated. Cover the bowl tightly with plastic wrap.

   ⏱️ 10 minutes
3. 3

   Marinate the pork: Refrigerate the marinated pork for at least 8 hours, or preferably overnight. This allows the flavors to penetrate the meat deeply.

   ⏱️ 8-24 hours
4. 4

   Assemble the gyro meat (Vertical Rotisserie Method): If using a vertical rotisserie, thread the marinated pork slices tightly onto the spit, layering them to form a compact cone. You may need to wrap the outer layers tightly with foil to help it hold its shape. Place a drip pan underneath.

   ⏱️ 15 minutes
5. 5

   Cook the gyro meat (Vertical Rotisserie Method): Place the rotisserie in the oven or grill. Cook at a moderate temperature, around 160°C (325°F), for 2-3 hours, or until the outer layer is deeply browned and crispy. Rotate the spit as needed for even cooking.

   ⏱️ 2-3 hours
6. 6

   Assemble the gyro meat (Home Oven Method): Preheat your oven to 190°C (375°F). If you don't have a rotisserie, layer the marinated pork slices tightly into a standard loaf pan (approx. 9x5 inches). Press down firmly to compact the meat. Cover the loaf pan tightly with aluminum foil.

   ⏱️ 10 minutes
7. 7

   Cook the gyro meat (Home Oven Method): Bake the loaf pan for 1.5 to 2 hours. Remove the foil and continue baking for another 30-60 minutes, or until the top is browned and slightly crispy. Allow the meat to rest in the pan for 15 minutes before attempting to slice.

   ⏱️ 2-3 hours
8. 8

   Shave the meat: Once cooked, use a sharp knife or an electric knife to shave thin slices from the outer, crispy layer of the gyro meat. If using the loaf pan method, carefully invert the pan onto a cutting board and slice the cooked meat block thinly.

   ⏱️ 10 minutes
9. 9

   Prepare the pita bread: Gently warm the pita bread. You can do this by wrapping them in foil and placing them in a warm oven for a few minutes, or by lightly toasting them on a dry skillet until pliable.

   ⏱️ 5 minutes
10. 10

    Assemble the gyros: Lay a warm pita flat. Spread a generous layer of tzatziki sauce. Pile on the shaved gyro meat. Top with sliced tomatoes and red onions. Add a portion of French fries inside if desired. Fold the pita in half to serve.

    ⏱️ 5 minutes

💡 Pro Tips

• ✓For best results, slice the pork shoulder when it is partially frozen – this makes it much easier to get thin, uniform slices.
• ✓Don't overcrowd the meat on the spit or in the loaf pan; it needs space to cook and crisp up.
• ✓The crispy, browned bits are the most flavorful part of the gyro meat. Ensure you get a good char on the outside.
• ✓If making ahead, shave the meat and reheat it briefly in a hot skillet with a little oil before assembling the gyros.

🔄 Variations

• Chicken Gyros: Substitute chicken thighs for pork shoulder, adjusting marinating and cooking times as needed.
• Lamb Gyros: Use a combination of lamb shoulder and beef for a richer flavor.
• Vegetarian Gyros: Use grilled halloumi cheese or marinated and baked tofu/tempeh.

🥗 Nutrition

Per serving