Gyros literally means “turning”, after the vertical spit on which the meat is traditionally roasted. At home you can approximate that flavour profile well with thinly sliced, spiced pork from the oven or pan. In a warm pitta with tzatziki, tomato and red onion you have the complete Greek classic.
Gyros
Gyros
Method
01
Marinate
Cut the meat as thinly as possible. Mix the olive oil, vinegar, garlic and all the herbs into a marinade and mix the meat through well. Cover and marinate for at least 12 hours in the fridge.
02
Fry
First fry the meat over a high heat, then leave it to cook gently until completely cooked through and fry the last part extra crisp. Mix the crispy pieces back through the juicy meat; that gives the texture of a real rotating spit.
03
Serve
Fill a warm pitta with the meat, tzatziki, tomato, red onion and a few chips. A pinch of oregano over the top.
Tips & notes
Briefly grill the pitta with a little olive oil just before filling; the outside gets lightly crisp while the inside stays soft. Ask your butcher to slice the meat thinly; that saves work. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Replace the pork with boneless chicken thigh for chicken gyros, slightly shorter cooking time.
- Add chips inside the pitta for the authentic 'gyros with chips' as on the street in Greece.
Contains:
Gluten
Milk
Sulphites
Serve with
| Calories | 526 kcal |
|---|---|
| Protein | 41 g |
| Carbohydrates | 4 g |
| Fat | 39 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
