Pork Gyros

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Whisk the olive oil, vinegar, garlic, spices, salt and pepper together and coat the pork slices thoroughly. Marinate at least 6 hours or overnight.

   Mark done

2. Stack the slices tightly onto two long skewers driven vertically through them, building a compact block about 15 cm tall. Press down hard as you go.

   Mark done

3. Stand the skewers upright in a roasting tin — resting on a halved onion works well — and roast at 200°C / 390°F for 60 to 70 minutes.

   Mark done Start 60 min timer

4. Turn the tin every 20 minutes for even browning, and baste with the rendered fat that collects.

   Mark done

5. Rest for 15 minutes, then shave thin slices from the outside of the stack with a sharp knife.

   Mark done Start 15 min timer

6. Toss the shavings in a very hot dry pan for 60 seconds to crisp the edges.

   Mark done Start 60 sec timer

7. Warm the pitas, brush with a little of the pork fat and dust with paprika.

   Mark done

8. Fill each with tzatziki, pork, tomato, onion and a few chips, then wrap tightly in paper and serve.

   Mark done

Chef’s Tips

• Chips inside the wrap is not a gimmick; it is how gyros is served across Greece.
• Ask the butcher to slice the shoulder for you — it saves 20 minutes of fiddly work.
• The stack can be roasted a day ahead and the shavings crisped to order.

Pairing Suggestions

• A cold Greek lager
• Serve with extra tzatziki and lemon wedges
• Finish with a strong Greek coffee

Storage & Reheating

The roasted stack keeps 4 days refrigerated and freezes 3 months. Shave and crisp only what you need each time.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.