Best 5 Pork Gyros Recipes

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Pork gyros is a delicious and versatile Greek dish that can be enjoyed for lunch, dinner, or even as a snack. It is typically made with pork shoulder or pork loin, which is marinated in a flavorful mixture of herbs, spices, and olive oil. The pork is then cooked on a vertical rotisserie until it is tender and juicy. Once cooked, the pork is sliced thin and served on a pita bread with tzatziki sauce, tomatoes, onions, and french fries. In this article, we will provide you with three different recipes for pork gyros, each with its own unique flavor profile. The first recipe is for a classic pork gyros, made with a traditional marinade and served with all the classic toppings. The second recipe is for a spicy pork gyros, made with a marinade that includes chili powder, cumin, and cayenne pepper. The third recipe is for a pork gyros with a Mediterranean twist, made with a marinade that includes oregano, thyme, and feta cheese. No matter which recipe you choose, you are sure to enjoy this delicious and satisfying dish.

Let's cook with our recipes!

PORK GYROS



Pork Gyros image

This lemon-bright and paprika-dusted pita filling is based on memories of the gyros served at Kalimera Souvlaki Art in Melbourne, Australia, one of the best Greek restaurants in a city that supports a great number of them. I've cooked it here in the oven, but the preparation would take well to the grill. However you prepare it, serve the crisped meat with warm pita, cucumbers, tomatoes and onion, tzatziki sauce, hot sauce, French fries, mint leaves, really whatever you like.

Provided by Sam Sifton

Categories     meat, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 1/2 pounds pork shoulder
Juice of 2 lemons
1/4 cup plus 1 tablespoon extra-virgin olive oil
8 cloves garlic, peeled and minced
1 medium-size tomato
2 medium-size yellow onions, peeled
1 tablespoon plus 1 teaspoon smoked or sweet paprika
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 1/2 tablespoons fresh oregano leaves, approximately 5 sprigs

Steps:

  • Put pork shoulder on a plate, and place in the freezer for approximately 1 hour, or until it is firm to the touch. Put meat on a cutting board, and using a sharp knife, remove and discard any skin, then slice the meat thinly against the grain, into 1/2-inch slices.
  • Make the marinade. In a large bowl, whisk together the lemon juice, 1/4 cup olive oil and garlic. Using a box grater, grate the tomato and one of the onions into the marinade, then add 1 tablespoon of the paprika, along with the salt, pepper and oregano leaves. Whisk again, then place the sliced pork into the marinade, toss to combine and cover and refrigerate the meat for at least one hour and up to overnight.
  • When ready to cook, heat oven to 450. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Quarter the remaining onion, add it to the pork and marinade and toss once to combine. Remove the pork and onion from the marinade, and place on the pan, spreading everything evenly across it.
  • Put the pork in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30-40 minutes. Check the meat at around 20 minutes to see how much liquid is in the pan. If there is a lot, remove the pan, and pour off all but a few tablespoons. Remove the finished pork from the oven, allow to rest for a minute or two, then chop into bits. (To make the pork even crisper, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced pork, and sauté until everything curls tight in the heat.) Scatter the remaining paprika over the top of the meat, and serve with warm pita, sliced cucumbers and onions, tomato, tzatziki sauce, hot sauce, French fries, scattered mint leaves, ketchup, really whatever you like.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 46 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 13 grams, Sodium 662 milligrams, Sugar 3 grams

PORK GYROS WITH YOGURT-TOMATO SAUCE



Pork Gyros with Yogurt-Tomato Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 18

1/4 cup olive oil
1/4 cup dry red wine
4 cloves garlic, chopped
1 tablespoon finely chopped fresh oregano, plus more oregano for garnish
2 (1-pound) pork tenderloins
Salt and freshly ground black pepper
Yogurt-Tomato Sauce, recipe follows
4 grilled pita pockets, for serving
Mesclun greens or baby spinach, for serving
Thinly sliced red onions, for serving
1 pint Greek yogurt
2 cloves garlic, finely chopped
1 plum tomato, seeded and finely diced
2 tablespoons capers, drained
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon red wine vinegar
1 tablespoon lemon juice
Salt and freshly ground black pepper

Steps:

  • Whisk together oil, wine, garlic and oregano in a baking dish. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  • Preheat grill to high.
  • Remove pork from marinade and season with salt and pepper. Grill until golden brown on all sides and cooked to an internal temperature of 150 degrees F. Let rest 5 minutes and slice into 1/4-inch thick slices.
  • Build gyros by drizzling each pita with the yogurt sauce, then adding mesclun, onion, and meat. Drizzle with more sauce and garnish with oregano.
  • Combine all the ingredients, cover, and let sit in the refrigerator for at least 30 minutes before serving.

PORK GYROS WITH YOGURT-TOMATO SAUCE, RED ONION, AND ARUGULA



Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Arugula image

Provided by Susanna Hoffman

Categories     Garlic     Onion     Pork     Tomato     Marinate     Yogurt     High Fiber     Arugula     Summer     Grill/Barbecue     Capers     Bon Appétit

Yield Makes 12

Number Of Ingredients 20

Pork
1/4 cup extra-virgin olive oil
1/4 cup dry red wine
3 garlic cloves, minced
1 small bay leaf, crumbled
1/2 tablespoon (packed) fresh oregano leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1-pound pork tenderloins
Sauce
1 1/2 cups plain Greek yogurt or whole-milk yogurt
2 tablespoons chopped seeded tomato
2 tablespoons chopped fresh dill
2 tablespoons drained capers, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon red wine vinegar
6 7-inch-diameter pita breads
1 red onion, halved, thinly sliced
24 large arugula leaves

Steps:

  • For pork:
  • Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
  • For sauce:
  • Stir first 7 ingredients in medium bowl to blend. Season sauce to taste with salt and pepper. Cover and chill until ready to use, up to 1 day.
  • Prepare barbecue (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145°F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise 5 to 10 degrees). Thinly slice into rounds.
  • Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.

PORK GYROS WITH YOGURT TOMATO SAUCE & SPINACH



PORK GYROS WITH YOGURT TOMATO SAUCE & SPINACH image

Categories     Sandwich     Pork     Quick & Easy

Yield 6 pita sandwiches

Number Of Ingredients 20

1/2 cup dry red wine
2T olive oil
1T fresh oregano finely chopped
4 cloves garlic, chopped
2 pork tenderloins (~2 lbs.)
Yogurt-Tomato sauce (follows)
kosher salt and pepper
6 pitas
1/5 cups loosely packed baby spinach leaves
1/2 red onion, thinly sliced
1 plum tomato, seeded and cut into 1/4 inch dice
Yogurt-Tomato Sauce
1.5 cups plain Greek yogurt
1/4 cup finely shredded peeled cucumber
2T capers, drained
2T snipped fresh dill
1T red wine vinegar
2 cloves garlic, finely chopped
1 plum tomato, seeded and cut into 1/4 inch dice
kosher salt and pepper

Steps:

  • In a small bowl, whisk together the wine, oil, oregano, and garlic. Place tenderloins and wine mixture in large self-sealing plastic bag. Seal bag, pressing out excess air. Let pork marinate at least one hour in refrigerator, turning over once. Prepare Yogurt-Tomato sauce. In medium bowl, stir together yogurt, cucumber, capers, dill, vinegar, garlic, tomato, 1/4t salt, and 1/8t freshly ground pepper. Cover and refrigerate for at least thirty minutes to blend flavors, or up to four hours. Prepare outdoor grill for covered direct grilling on medium-high. Remove pork from marinade and discard remaining marinade. Pat tenderloins dry, sprinkle with 1/2t salt and 1/4t freshly ground black pepper. Place pork on hot grill grate. Cover grill and cook pork 15-18 minutes or unil internal temperature reaches 155. Transfer pork to cutting board and tent loosely with foil. Let rest five minutes. While pork is resting, place pitas on grill grate and heat about thrity seconds or until warm, turning over once. Transfer pitas to plate. Thinly slice pork. Fill pitas with pork, spinach, onion, yogurt sauce and diced tomato.

GREEK-STYLE PORK GYROS PLATE



Greek-Style Pork Gyros Plate image

My attempt to replicate the gyros (pron: yee'-ros) I've had in Monastiraki in Athens and the islands. This isn't like the minced meat (usually lamb) kebab that we would here in the UK call a doner kebab and often eat on the way home from a night in the pub. This is what you could be served if you were eating in . . . . the alternative is to have the meat, onion and tsatziki wrapped in the bread and in a twist of greaseproof paper taken to go. This was my first attempt - and I was delighted, the belly pork has just the right amount of fat after quite a long cook on the grilling machine. I didn't have tomatoes tonight - a few slices would have increased the authenticity, but the "patatas tiganites" (chips/fries) on the side, and the mustard mayo (american-style hot dog mustard would have been good, too) were just the job.

Provided by Moyni

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

500 g boneless pork belly
2 teaspoons oregano
1 garlic clove, minced
2 teaspoons Dijon mustard
2 tablespoons mayonnaise
1/2 red onion, very thinly sliced
1 cup tzatziki (yoghurt and cucumber dip)
2 round pita bread

Steps:

  • Remove the skin from the pork strips.
  • In a bowl turn the pork strips in garlic, oregano and a good twist of black pepper - leave to marinade for at least 30 minutes (more if possible).
  • Griddle the meat - I used our George Formby "turned out nice again" grill (a wee joke for any ageing brits there). A lot of fat will drain off, the meat needs turning so all sides are well browned and the meat succulent.
  • Slice across the strips to give chunks of meat ready to serve.
  • Brush the pitas with a little oil and cook in a hot dry non stick frying pan for a couple of minutes each side.
  • Assemble to serve: place a good quantity of the meat chunks on a piece of the bread, (a couple of tomato slices would work well here) top with a good dollop of the tzatziki, a good quantity of the thinly sliced red onion and put mustard on the side.
  • Serve with chips/fries.
  • A little salad garnish is pretty with this, as you can see from my photo, it can look a bit too all-brown.
  • Kali orexi! (Bon appetit).

Nutrition Facts : Calories 1535.4, Fat 138.4, SaturatedFat 49.2, Cholesterol 183.8, Sodium 563.2, Carbohydrate 40.8, Fiber 2, Sugar 3.1, Protein 29.5

Tips:

  • Use a flavorful cut of pork. Pork shoulder or pork butt are both good choices, as they have a lot of marbling and will stay moist during cooking.
  • Marinate the pork for at least 4 hours, or overnight. This will help to tenderize the meat and infuse it with flavor.
  • Cook the pork over low heat. This will help to prevent the meat from drying out.
  • Use a meat thermometer to ensure that the pork is cooked to an internal temperature of 145 degrees Fahrenheit.
  • Let the pork rest for 10 minutes before slicing it. This will help to keep the juices in the meat.
  • Serve the pork gyros with your favorite toppings, such as tzatziki sauce, tomatoes, onions, and feta cheese.

Conclusion:

Pork gyros are a delicious and easy-to-make meal that is perfect for any occasion. With a little planning, you can have a delicious and satisfying meal on the table in no time. So next time you're looking for a quick and easy meal, give pork gyros a try. You won't be disappointed!

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