📝 About This Recipe
Transport yourself to the bustling streets of Athens with this Gyros Chirino, the quintessential Greek pork wrap. Thinly sliced pork neck is marinated in a fragrant blend of Mediterranean herbs and high-quality olive oil, then seared until the edges are irresistibly crispy and caramelized. Wrapped in a pillowy pita with cool tzatziki, ripe tomatoes, and red onions, this dish offers a perfect balance of savory, zesty, and refreshing flavors.
🥗 Ingredients
The Pork and Marinade
- 2 pounds Pork Neck (Pork Butt/Shoulder) (sliced very thinly across the grain)
- 1/4 cups Greek Extra Virgin Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Dried Greek Oregano (crushed between palms to release oils)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Smoked Paprika (for color and depth)
- 1 teaspoon each Sea Salt and Black Pepper (to taste)
Authentic Tzatziki Sauce
- 1.5 cups Greek Yogurt (full fat for best texture)
- 1/2 large English Cucumber (grated and squeezed dry)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
Assembly and Garnish
- 6 pieces Greek Pita Bread (thick, pocketless variety)
- 1 medium Red Onion (thinly sliced into half-moons)
- 2 large Roma Tomatoes (sliced into wedges)
- 2 cups French Fries (cooked until extra crispy; traditional inside the wrap)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Place the pork in the freezer for 20-30 minutes before slicing; this makes it much easier to achieve the paper-thin shavings characteristic of authentic gyros.
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2
In a large glass bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, smoked paprika, salt, and pepper.
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3
Slice the pork into very thin strips (about 2 inches long) and toss thoroughly in the marinade. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
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4
Prepare the tzatziki: Grate the cucumber and place it in a clean kitchen towel. Squeeze firmly to remove as much liquid as possible—this prevents a watery sauce.
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5
In a small bowl, combine the squeezed cucumber, Greek yogurt, lemon juice, and dill. Stir well and set aside in the fridge to allow flavors to meld.
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6
Heat a large heavy-bottomed skillet or cast-iron griddle over medium-high heat. Do not overcrowd the pan; work in batches if necessary.
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7
Add a drizzle of oil to the pan and sear the pork strips. Let them sit undisturbed for 2-3 minutes to develop a deep brown crust before flipping.
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8
Once the pork is cooked through and crispy on the edges (about 5-7 minutes total), remove from heat and keep warm.
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9
Lightly brush each pita bread with a little olive oil and warm them in a separate pan until soft and pliable, about 30 seconds per side.
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10
To assemble, spread a generous dollop of tzatziki down the center of a warm pita.
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11
Layer a handful of the crispy pork, followed by 3-4 slices of tomato and a few slices of red onion.
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12
Add 5-6 hot French fries directly inside the wrap—this is the secret to a true Greek street food experience.
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13
Sprinkle with a pinch of extra oregano and fresh parsley, then fold the pita tightly and wrap the bottom in parchment paper or foil to hold it together.
💡 Chef's Tips
Use pork neck or shoulder rather than loin; the higher fat content ensures the meat stays juicy during high-heat frying. Always squeeze your cucumbers for the tzatziki; any excess moisture will ruin the creamy consistency of the yogurt. For the most authentic flavor, look for 'Greek Oregano' (Rigani), which is more pungent and earthy than Mexican or Italian varieties. Don't skip the French fries inside the wrap! It adds a starchy, salty element that defines the Greek 'Chirino' style. If you want extra char, you can finish the cooked pork under a broiler for 2 minutes right before serving.
🍽️ Serving Suggestions
Serve with a side of extra tzatziki and a Greek salad (Horiatiki) for a complete meal. Pair with a cold Greek lager like Mythos or Fix to cut through the richness of the pork. A glass of crisp Assyrtiko white wine from Santorini complements the lemon and oregano beautifully. For a spicy kick, add a spoonful of 'Tyrokafteri' (spicy feta dip) alongside the tzatziki. Offer extra lemon wedges on the side for those who like an extra hit of acidity.