🥙 Pork gyros

Name: Pork gyros
Total time: 60 min
Yield: 4
Cuisine: Greece
Ingredients: 600 g boneless pork shoulder, thinly sliced; 2 tbsp olive oil, 1 tsp oregano, 1 tsp paprika, 2 garlic cloves, juice of ½ lemon; 4 pita breads; 2 tomatoes, sliced; 1 red onion, thinly sliced; 200 g tzatziki; 300 g potatoes cut into fries, 1 tbsp oil; Salt, pepper

Origin: Greece

770kcal

per serving · 350 g

220kcal

per 100 g

42 gProtein12 g / 100 g

35 gFat10 g / 100 g

70 gCarbs20 g / 100 g

Pork gyros is the version most commonly found in Greece itself: seasoned pork roasted on a vertical spit and shaved into thin slices with crisp edges, then wrapped in a warm pita with tomato, onion, tzatziki and a few fries. It is savoury, juicy and generous, and is sold everywhere from street stands to tavernas, as a wrap or as a plate.

Diets

Not vegetarianbecause of: pork

Not veganbecause of: pork, tzatziki

Contains porkbecause of: pork

Contains glutenbecause of: pita bread

Contains dairybecause of: tzatziki

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

porkpita breadtzatzikitomatoonionfries

Recipe

4 servings60 min

Ingredients

600 g boneless pork shoulder, thinly sliced
2 tbsp olive oil, 1 tsp oregano, 1 tsp paprika, 2 garlic cloves, juice of ½ lemon
4 pita breads
2 tomatoes, sliced
1 red onion, thinly sliced
200 g tzatziki
300 g potatoes cut into fries, 1 tbsp oil
Salt, pepper

Method

Marinate the pork with the oil, oregano, paprika, garlic, lemon, salt and pepper for at least 30 minutes.
Toss the potato fries with 1 tbsp oil and bake at 220 °C for 25–30 minutes until crisp.
Cook the pork in a very hot pan or grill in batches until cooked through and crisp at the edges.
Warm the pita, fill with the meat, tomato, onion, a few fries and a spoonful of tzatziki, wrap and serve.

How to make it lighter

Choose pork loin or tenderloin instead of shoulder for a leaner filling.
Bake the fries instead of deep-frying them, or leave them out of the wrap and add salad instead.
Keep the tzatziki to about 2 tbsp and eat it as a plate with half a pita.

History

Gyros takes its name from the Greek word for 'turn', after the rotating spit. It is generally linked to the Turkish döner kebab and is usually said to have reached Greece with migrants from Asia Minor in the 20th century. In Greece pork and chicken are now the most common meats for gyros, and fries tucked into the pita are a typical Greek touch.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →