Greek Pork Gyros (Home Version)
Authentic gyros Greek pork at home with 2 proven methods — oven or cast-iron. Chef Niko shares the real spice blend, pita assembly tips, and secrets from Kos.
Ingredients
For the Pork
- 1 kg boneless pork shoulder
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1½ teaspoons dried Greek oregano
- 1 teaspoon smoked paprika
- ½ teaspoon sweet paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground allspice
- 1 teaspoon fine salt
- ½ teaspoon black pepper
- juice of ½ lemon
For Assembly
- 4-6 thick Greek pitas (full disc style) not pocket pitas
- 1 cup tzatziki
- 2 medium tomatoes, diced
- 1 small red onion, thinly sliced
- paprika for dusting
- thin-cut fries optional, traditional
Instructions
Prepare the Pork
- Place pork shoulder in freezer 30–45 minutes. Slice across the grain no thicker than 3–4mm (about ⅛ inch).
- Combine olive oil, garlic, oregano, paprikas, cumin, allspice, salt, pepper, and lemon juice.
- Add pork slices, toss until coated. Refrigerate 2 hours minimum, overnight preferred.
Oven Method
- Preheat oven to 230°C (450°F). Place wire rack on foil-lined baking sheet.
- Lay marinated slices in single layer on rack. Do not overlap — work in batches if needed.
- Roast on top rack 12–15 minutes until edges are caramelized and dark.
- Rest 2 minutes, then chop loosely.
Cast-Iron Pan Method
- Heat cast-iron skillet over high heat until smoking. Add ½ tablespoon olive oil.
- Add pork in single layer. Cook undisturbed 1½–2 minutes until caramelized. Flip, cook 1 minute more. Work in batches.
- Transfer to plate and rest while cooking remaining batches.
Assemble
- Heat each pita over gas flame 30 seconds per side or in dry hot pan.
- Lay pita flat. Spread tzatziki down center. Add pork, tomato, onion, paprika. Add fries if using.
- Fold one side over filling, roll into cylinder. Wrap bottom in parchment. Serve immediately.
Notes
Shoulder is the correct cut — enough fat to stay moist and crisp. Do not skip the allspice; it makes Greek gyros distinctively Greek. Cooked pork keeps 3 days refrigerated; reheat in a hot dry pan.
Nutrition
Serving: 1g | Calories: 520kcal | Carbohydrates: 38g | Protein: 34g | Fat: 24g | Fiber: 3g