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Gyros

The Quirky Foodster Team

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Ingredients

  • 800 g (1 3/4 lb) pork shoulder, thinly sliced
  • 40 ml (3 tbsp) olive oil
  • 2 cloves (2 cloves) garlic, minced
  • 1 tsp (1 tsp) dried oregano
  • 1 tsp (1 tsp) sweet paprika
  • Salt and pepper to taste
  • 4 (4) pita breads
  • 150 g (1/2 cup) tzatziki
  • 2 (2) tomatoes, sliced
  • 1 (1) red onion, thinly sliced
  • 60 g (1/2 cup) fried potato sticks (optional)

Method

  1. Toss thinly sliced pork with olive oil, garlic, oregano, paprika, salt and pepper; marinate at least 1 hour.
  2. Heat a large skillet or grill pan over high heat.
  3. Cook pork in batches for 3–4 minutes per batch, until well charred and cooked through.
  4. Warm pita breads briefly in a dry pan or over an open flame.
  5. Spread each pita with tzatziki.
  6. Fill with cooked pork, tomato slices, red onion and potato sticks if using.
  7. Wrap tightly in paper and serve immediately.

Introduction: Greece's ubiquitous street food, gyros features meat cooked on a vertical rotisserie, shaved thin, and wrapped in warm pita with tomato, onion and tzatziki — sold on virtually every high street corner in the country.

Cultural Background: Greece's ubiquitous street food, gyros features meat cooked on a vertical rotisserie, shaved thin, and wrapped in warm pita with tomato, onion and tzatziki — sold on virtually every high street corner in the country.

Tips: Cook the meat in batches over high heat to get proper charring rather than steaming. Warming the pita makes it pliable for wrapping.

Variations: Chicken is a common alternative to pork; a vegetarian version uses grilled halloumi and vegetables.

Storage: Best assembled and eaten fresh; cooked meat alone keeps refrigerated for 3 days.

Reheating: Reheat meat in a hot pan for 2–3 minutes before assembling.

Nutrition: Approx. 520 kcal, 30 g protein, 24 g fat, 44 g carbohydrate per wrap.

FAQs:

Q: What's traditionally in a gyros wrap?

A: Meat, tomato, onion, tzatziki, and often fried potatoes, all in warm pita.

Q: Can I make this without a rotisserie?

A: Yes, a hot skillet or grill pan gives excellent charring for a home version.

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