The Greek Mashouwi Recipe

Marinate Pork

Combine 2 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Add cubed pork, toss to coat, cover and refrigerate at least 30 minutes (up to 4 hours) to marinate.

Thread marinated pork cubes onto skewers (if using wooden skewers, soak 30 minutes prior to use). Reserve marinade bowl for brushing.

If chicken gyro meat is not pre-seasoned, mix 2 tbs Greek yogurt, 1 tsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp dried oregano and 1/2 tsp salt. Toss sliced chicken in the mixture and refrigerate 15–30 minutes. If lamb gyro meat is already seasoned/shaved, pat dry and set aside. Keep meats chilled until ready to grill.

Preheat grill or grill pan to medium-high (about 400°F/200°C). Brush grill grates with oil or brush meats lightly with 1 tbs olive oil and season with 1 tsp salt and 1/2 tsp black pepper distributed across all meats.

Grill pork souvlaki skewers 10–12 minutes, turning every 2–3 minutes until internal temperature reaches 145°F (63°C) and exterior is nicely charred. Remove from skewers and rest 3–4 minutes, then slice into 1/2" pieces if desired.

Grill chicken gyro slices 4–6 minutes, stirring/turning occasionally until cooked through and slightly charred (internal temp 165°F/74°C). Remove and let rest 2–3 minutes.

Heat lamb gyro meat on the grill or in a hot pan 2–4 minutes just to warm and crisp edges — if using pre-cooked shaved lamb, warm thoroughly until edges are golden.

Prepare cucumber: grate 1/2 cup seeded cucumber, then squeeze out excess moisture using a towel or fine sieve until mostly dry.

In a small bowl combine 1/2 cup Greek yogurt, the drained cucumber, 1 minced garlic clove, 1 tsp olive oil, 1 tsp lemon juice, 1 tbs chopped fresh dill (or 1/2 tsp dried), 1/4 tsp salt and 1/8 tsp black pepper. Mix until smooth. Chill for at least 15 minutes to let flavors meld.

In a small saucepan combine 1/2 cup rice, 1 cup water, 1/2 tsp olive oil or butter and 1/8 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes until water is absorbed.

Remove from heat and let rice sit, covered, 5 minutes. Fluff with a fork before serving.

In a bowl combine 1 cup chopped romaine, 4 halved cherry tomatoes, 1/4 cup sliced cucumber, 2 tbsp thinly sliced red onion, 4 halved kalamata olives and 2 tbsp crumbled feta.

Whisk together 1 tsp olive oil, 1/2 tsp red wine vinegar, 1/4 tsp dried oregano and 1/8 tsp salt. Drizzle over salad and toss gently. Adjust seasoning to taste.

Warm the pita for 30–60 seconds on the grill or in a hot oven. Optional: lightly brush with 1/2 tsp olive oil before warming.

On a serving plate place warmed pita, a generous portion of grilled meats totaling approximately 14 oz (6 oz lamb + 4 oz chicken + 4 oz pork), a small bowl or scoop (~1/2 cup) of rice, a small portion of the Greek salad, and 2–3 tbs tzatziki on the side. Garnish meats with a squeeze of lemon wedge and a sprinkle of chopped parsley if desired.

Serve immediately while meats are hot and tzatziki chilled.