📝 About This Recipe
Transport your senses to a bustling taverna in Athens with this masterfully seasoned, rotisserie-style Greek Gyro. Traditionally made with thinly sliced pork shoulder stacked high on a vertical spit, this recipe captures that iconic crispy-yet-tender texture and robust herb-forward profile. When tucked into a warm pita with cool, garlicky tzatziki and ripe tomatoes, it represents the pinnacle of Mediterranean street food.
🥗 Ingredients
The Meat & Marinade
- 3 pounds Pork Shoulder (Butt) (sliced very thin, about 1/8 inch thick)
- 1/4 cups Greek Extra Virgin Olive Oil
- 3 tablespoons Red Wine Vinegar (helps tenderize the meat)
- 2 tablespoons Dried Greek Oregano (look for wild-harvested for best aroma)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Smoked Paprika (adds a hint of flame-grilled color)
Homemade Tzatziki
- 2 cups Greek Yogurt (full fat, strained)
- 1 large English Cucumber (grated and squeezed dry)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
For Assembly
- 6-8 pieces Pita Bread (thick, Greek-style without pockets)
- 1 medium Red Onion (thinly sliced)
- 3 pieces Roma Tomatoes (sliced into wedges)
- 2 cups French Fries (cooked until crispy; traditional inside the wrap)
👨🍳 Instructions
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1
Place the pork shoulder in the freezer for 30-45 minutes. This firms up the meat, making it much easier to slice into the paper-thin ribbons required for authentic gyros.
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2
In a large glass bowl, whisk together the olive oil, red wine vinegar, garlic paste, oregano, salt, pepper, and paprika to create the marinade.
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3
Thinly slice the chilled pork against the grain. Toss the slices into the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or ideally overnight.
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4
Prepare the tzatziki by grating the cucumber. Place the gratings in a clean kitchen towel and squeeze forcefully to remove all excess moisture. Mix with yogurt, dill, lemon juice, and a pinch of salt. Set aside in the fridge.
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5
Preheat your oven to 350°F (175°C). If using a vertical rotisserie, follow manufacturer instructions. For home ovens, we will create a 'mini-spit' using a vertical skewer stand or a large onion halved as a base with a long wooden skewer inserted vertically.
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6
Thread the marinated meat slices onto the vertical skewer, stacking them tightly and rotating the direction of each slice to create a uniform cylinder of meat.
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7
Place the meat tower on a baking sheet. Roast for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 160°F (71°C).
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8
Increase the oven temperature to 450°F (230°C) or turn on the broiler for the last 10 minutes to achieve those signature crispy, charred edges on the outside of the meat.
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9
Remove from the oven and let the meat rest for 10 minutes. This allows the juices to redistribute so the meat stays moist when carved.
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10
Using a very sharp carving knife, shave thin vertical strips of meat from the outside of the stack, rotating as you go.
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11
Lightly brush the pita breads with olive oil and toast them in a hot pan until soft and pliable.
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12
To assemble, spread a generous dollop of tzatziki down the center of each pita. Top with a pile of warm gyro meat, a few slices of tomato, red onion, and—for the true Greek experience—a handful of hot french fries.
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13
Fold the pita tightly, wrap the bottom in parchment paper or foil to hold it together, and serve immediately.
💡 Chef's Tips
For the best flavor, use pork shoulder (butt) rather than loin; the fat content is essential for keeping the meat juicy during the long roast. Always squeeze the cucumber for the tzatziki until it is bone-dry to prevent a runny sauce. If you don't have a vertical skewer, you can tightly pack the meat into a loaf pan, bake, and then sear the sliced pieces in a cast-iron skillet before serving. Don't skip the red wine vinegar—it breaks down the tough fibers of the pork shoulder for a melt-in-your-mouth texture. Resting the meat is crucial; cutting it too soon will cause all the flavorful juices to run out onto the tray.
🍽️ Serving Suggestions
Serve with a side of briny Kalamata olives and cubes of sharp Feta cheese. Pair with a crisp, cold Mythos beer or a glass of chilled Assyrtiko white wine. A side of Horiatiki (traditional Greek salad with no lettuce) balances the richness of the meat. For a lighter option, serve the shaved meat over a bed of lemon-herb rice pilaf instead of pita. Provide extra lemon wedges on the side for a final bright squeeze of acidity over the meat.