One thing I’m guaranteed to buy at least three times when on holiday in Greece, is Authentic Greek Gyros.
Honestly, that juicy meat, refreshing tzatziki and handful of cheeky fries all wrapped up in bread heaven (aka Greek pita flatbreads) from that tiny little cafe…….
…..I think it’s better than anything you can get at a restaurant.
Who needs to get dressed up and spend a fortune eating out, when you can sit on a plastic chair, eating Pork Gyro and sipping from a can of ice-cold Amstel!
…generally with slightly burnt shoulders and sea-water frizzed hair. Ahh, them were the days!
We haven’t been to Greece in ages, but I haven’t forgotten that salty, crispy meat. The perfect hangover cure after a few too many cocktails 🙂
I’ve actually been making this recipe for a few years, but it’s never made it onto the site so far. Well all that’s about to change!
Before you ask, no I don’t use one of those fancy rotating kebab machines. Usually authentic gyros is make from skewering heavily seasoned meat (often chicken or lamb, sometimes pork) and cooking it slowly on the rotisserie (gyro actually translates to rotation).
I’m going for a different approach to get that juicy/crispy/salty taste. But it works!!
This recipe easily makes 6 gyros (or more if you add a few extra fries!). If that’s too much, then freeze some of the meat just after shredding. You can then defrost and continue on with the recipe from there.
The Pork Gyros Recipe:
Crispy Pork Gyros with Homemade Tzatziki
- ½ tsp celery salt
- 1 tsp ground cumin
- ½ tsp garlic salt
- 2 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1.8 - 2 kg boneless rolled pork shoulder joint with rind
- 3 tbsp vegetable oil
- 4 cloves garlic peeled and minced
- 3 cups hot chicken/pork/vegetable stock (use bouillon for gluten free)
- ½ a large cucumber
- 200 g Greek yoghurt (full fat works best)
- 1 tsp white wine vinegar
- 1 tsp dried dill (or 1 tbsp. fresh dill, chopped)
- ½ a small clove of garlic peeled and crushed
- ½ tsp sugar
- 1 pinch of salt
- 6 Warm Greek pita breads use gluten-free wraps if required - Newburn bakehouse do a pretty good one
- 1 shredded lettuce I use O'So Sweet variety
- 10 cherry tomatoes quartered
- 1 small red onion peeled and thinly sliced
- Small portion approx 150g/2 cups cooked french fries (optional)
- Preheat the oven to 180C/350F.
- Sprinkle the celery salt, cumin, garlic salt, ground coriander, oregano, thyme, paprika, salt and black pepper on a chopping board. Roll the pork joint in the spice mix so that all the meaty sides are well covered (no need to cover the rind - as that will be discarded eventually anyway).
- Add 2 tbsp of the oil to a large oven-proof pan or dutch oven and heat over a medium-high heat. Add the pork and sear the meat on all sides, except the rind side.
- Add the garlic and stock to the pan. Bring to the boil, place a lid on and place in the oven to cook for 2 ½ - 3 hours – until the meat is tender and will flake with a fork.
- Meanwhile, make the tzatziki. Slice the cucumber in half lengthways, and scoop out the seeds with a teaspoon. Grate the cucumber with a grater, then squeeze all of the liquid out using your hands. Place the squeezed out cucumber in a bowl and add the rest of the tzatziki ingredients. Mix together, then cover and refrigerate until ready to serve.
- Once the meat is cooked, take out of the oven and carefully remove from the pan using two forks. Place on a chopping board and carefully remove and discard the rind.
- Shred the meat using two forks.
- Heat the remaining oil in a large frying pan and add the pork plus a pinch of salt and pepper. Fry on a high heat, turning a few times during cooking, until golden brown (about 6-8 minutes). You may need to do this in two batches, depending on the size of your pan.
- Place the pita breads on plates or parchment (if wrapping up). Top with lettuce and tomatoes, the arrange the pork on top. Sprinkle on red onion slices and a few french fries if you like.
- Spoon on a tablespoon or two of tztaziki, then roll up the gyros and serve.
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