Greek · Free recipe
Pork Gyros with Tzatziki
Boneless pork shoulder soaks in lemon, garlic, oregano, and smoked paprika, then roasts and crisps in a hot skillet so the strips turn crackly outside and juicy within. Wrapped in warm pita with thick cucumber tzatziki, tomato, red onion, and a few fries, it tastes straight off a seaside grill.
- Prep
- 2 hr 30 min
- Cook
- 35 min
- Total
- 3 hr 5 min
- Serves
- 4
- Level
- Medium
Method
-
Whisk 3 tablespoons olive oil with the lemon juice, four of the garlic cloves, oregano, paprika, and 1 teaspoon salt, toss with the pork, and marinate in the fridge for at least 2 hours.
-
Make the tzatziki by stirring the yogurt, squeezed cucumber, dill, vinegar, remaining garlic, and remaining salt together; chill until needed.
-
Heat the oven to 425F, spread the pork on a sheet pan, and roast 20 minutes until cooked through and lightly browned.
-
Heat the remaining olive oil in a large skillet over high heat and fry the roasted pork in batches for 3 to 4 minutes, pressing it against the pan until the edges turn crisp and caramelized.
-
Warm the pitas directly over a gas flame or in a dry skillet for 20 seconds per side until soft and slightly charred.
-
Spread tzatziki over each pita, add pork, tomato, onion, and a few fries, then fold the bottom in parchment or foil and roll tightly.
Zest note from the test kitchen
Salt the grated cucumber and let it sit 10 minutes before squeezing; it releases far more water and keeps the tzatziki thick for days.
