Gyros Recipe

Prep meat

Trim excess fat from the pork shoulder and slice the meat as thinly as possible against the grain into strips about 1/8–1/4 inch thick. If partially frozen it will slice more thinly and evenly.

In a large bowl combine olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, cumin, coriander, salt, black pepper and smoked paprika (if using). Whisk until emulsified.

Add the sliced meat to the marinade and toss to coat. Press the meat down so it's submerged in the marinade. Cover and refrigerate at least 2 hours, ideally overnight for best flavor. If short on time, marinate 30–60 minutes.

When ready to cook, remove meat from the refrigerator 20–30 minutes before cooking to take the chill off for more even cooking.

Cooking options

You can cook the marinated meat in one of three ways: (A) Oven-roast stacked on a vertical skewer, (B) Cast-iron skillet/griddle, or (C) Grill. For oven: preheat oven to 425°F (220°C). Thread slices tightly onto a vertical skewer or stack them in a loaf pan lined with foil and roast 25–35 minutes, turning or rotating once, until edges are charred and internal temperature reaches 160°F (71°C). For skillet: heat a large cast-iron skillet over medium-high heat with 1 tbsp oil; cook meat in batches, spreading into an even layer and allowing edges to brown, 3–4 minutes per side, until cooked through. For grill: use a hot grill and cook in a grill basket or on skewers 3–5 minutes per side until charred and cooked through.

Once cooked, let meat rest 5 minutes, then slice or shred into bite-size pieces if needed. Keep warm.

Prepare cucumber: grate the cucumber on the large holes of a box grater. Place grated cucumber in a fine mesh sieve or clean kitchen towel and squeeze out excess water until mostly dry (this prevents watery tzatziki). Measure about 1/2 cup drained cucumber.

In a bowl combine Greek yogurt, drained cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt and pepper. Stir until smooth. Taste and adjust seasoning with more salt, lemon, or dill as desired.

Cover and refrigerate for at least 30 minutes to let flavors meld. Tzatziki can be made up to 24 hours ahead.

Warm pitas: wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes, or warm briefly on a skillet or grill until pliable.

Prepare vegetables: thinly slice tomatoes and red onion, shred lettuce, and crumble feta if using.

Assemble gyros: place a warmed pita on a plate. Spread 1–2 tablespoons of tzatziki down the center. Add a generous portion of sliced gyro meat (about 4–5 oz). Top with tomato slices, red onion, shredded lettuce, a sprinkle of feta and chopped parsley. Squeeze a wedge of lemon over the filling if desired.

Fold pita around fillings and serve immediately with extra tzatziki on the side.