Gyros
A Greek wrap of marinated pork or chicken grilled until crisp-edged, piled into a soft pita with tzatziki, tomato, onion, and even fries. At home, thinly sliced meat seared in a pan makes it quick and easy.
Ingredients
- Pork (shoulder) · or chicken thigh, thinly sliced500 g
- Pita bread4
- Tomato · sliced1
- Red onion · sliced0.5
- French fries · optional1 cup
- Marinade
- Olive oil3 tbsp
- Lemon juice2 tbsp
- Minced garlic3 cloves
- Oregano1 tbsp
- Paprika1 tsp
- Salt & pepper · to taste
- Tzatziki
- Greek yogurt1 cup
- Cucumber · grated and squeezed0.5
- Garlic, lemon, dill · to taste
Steps
- ⏲ 30 min
Slice the meat thin and toss in the marinade; chill at least 30 minutes (overnight if you can).
- ⏲ 3 min
Tzatziki: mix the Greek yogurt with the squeezed cucumber, garlic, lemon juice, dill, and salt.
- ⏲ 7 min
Sear the marinated meat in a hot pan until browned and crisp at the edges.
- ⏲ 1 min
Warm the pitas briefly in a dry pan or oven to soften them.
- ⏲ 1 min
Spread tzatziki on each pita and pile on the meat, tomato, onion, and fries.
- ⏲ 1 min
Roll up tightly and cut in half, or wrap in paper to serve.
Tips & Variations
Variations
- Chicken gyros: Use chicken thigh for a lighter version.
- Souvlaki style: Skewer and grill the meat.
- Gyros plate (merida): Serve the meat, fries, and pita separately on a plate.
- Vegetarian: Use halloumi or mushrooms.
Tips
- Marinate as long as possible for deeper flavor (overnight is best).
- Slice the meat thin and keep the pan hot for crisp edges.
- Warm the pita so it stays pliable and doesn't tear when rolled.
- Squeeze the cucumber dry so the tzatziki isn't watery.
- Tucking fries inside is the authentic Greek way.
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