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Gyros

Serves 4 to 6 Entree meat

Gyros

Gyros, a beloved staple of Greek street food, traces its roots to the bustling streets of Athens. It's a dish that thrives on the simplicity of good ingredients and the intuitive touch of the cook. The home version captures the essence of what you’d find wrapped in paper on a sunlit Greek afternoon, with olive oil flowing generously and lemon always at the ready. It’s a recipe passed through families, embodying the art of seasoning by feel — a pinch here, a splash there.

The taste of gyros is a harmonious blend of savory and bright flavors. The pork, seasoned with oregano and sweet paprika, is tender and flavorful, while the garlic adds a fragrant depth. Wrapped in warm pita and accompanied by cool, creamy tzatziki, fresh tomato, and crisp onion, each bite is a perfect balance of textures and tastes. This dish is meant to be enjoyed with your hands, letting the juices and flavors meld into a memorable eating experience.

Ingredients

  • 1 kgpork shoulder — thinly sliced and stacked
  • 80 mlolive oil
  • 2 tspdried oregano
  • 1 tspsweet paprika
  • 4 clovesgarlic
  • pita bread — to serve
  • tzatziki — to serve
  • tomato — sliced
  • onion — sliced
  • to tastefine sea salt and black pepper

Method

  1. Begin by cutting the 1 kg pork shoulder into thin strips, about 1 cm wide. This will ensure the meat cooks evenly and absorbs the flavors well. Place the strips in a large mixing bowl.
  2. Add 80 ml of olive oil, 2 tsp of dried oregano, 1 tsp of sweet paprika, and 4 cloves of minced garlic to the bowl with the pork. Season generously with fine sea salt and black pepper to taste. Mix everything thoroughly, ensuring each piece of pork is well coated with the marinade.
  3. Heat a large skillet over medium-high heat. Add a bit more olive oil to coat the bottom of the pan. Once the oil is shimmering, add the marinated pork strips in a single layer, making sure not to overcrowd the pan. Brown the pork in batches if necessary, turning occasionally until each piece is deeply colored and slightly crispy on the edges.
  4. Once all the pork is browned, return it all to the skillet. Lower the heat to medium and add a splash of water or broth to the pan. This will help deglaze the pan and create a small amount of sauce. Cover the skillet and let the pork braise gently until it is tender and the liquid has mostly evaporated, stirring occasionally.
  5. While the pork is cooking, prepare the accompaniments. Slice the tomato and onion thinly and set aside. Warm the pita bread in a dry pan or oven until soft and pliable.
  6. Taste the pork for seasoning, adding more salt or pepper if needed. The pork should be tender and flavorful, with a slight char from the browning process.
  7. To serve, place a portion of the pork onto the warmed pita bread. Top with sliced tomato, onion, and a generous dollop of tzatziki. Roll or fold the pita around the fillings, and enjoy your homemade Gyros.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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