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Pork Gyros Recipe

Name: Stone Athens Pork Gyros Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1.5 lb pork shoulder, trimmed and sliced into 1/4-inch strips; 2 tbs olive oil; 2 tbs lemon juice; 1 tbs red wine vinegar; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp smoked paprika; 3 clove garlic, minced; 1.5 tsp salt; 0.75 tsp freshly ground black pepper; 1 cup Greek yogurt (full-fat); 2 clove garlic, very finely grated or minced; 1 tsp fresh lemon juice; 1 tsp extra-virgin olive oil; 1 tbs dill, finely chopped (or 1/2 tsp dried); 0.5 tsp salt; 0.25 tsp black pepper; 2 cup ripe tomatoes, cut into 1/2-inch wedges; 1 red onion, thinly sliced; 2 tsp red wine vinegar; 1 tsp olive oil; 0.5 tsp sugar; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbs fresh parsley, chopped; 1 lb russet potatoes, peeled (optional) and cut into fries; 2 cup vegetable oil (for frying) or olive oil (for oven); 1 tsp salt; 0.25 tsp black pepper; 0.5 tsp smoked paprika (optional)

Inspired by Stone Athens

Time1h 10m

Serves4

french fries, yoghurt - garlic cream, marinated tomatoes & onions

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Ingredients

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Pork & Marinade

1 1/2 lb pork shoulder, trimmed and sliced into 1/4-inch strips

2 tbs olive oil

2 tbs ReaLemon lemon juice

1 tbs red wine vinegar

1 tsp Dried oregano

1 tsp Ground cumin

1 tsp Smoked paprika

3 clove Garlic, minced

1 1/2 tsp Celtic sea salt

3/4 tsp freshly ground black pepper

Yogurt Garlic Cream

1 cup Greek yogurt (full-fat)

2 clove garlic, very finely grated or minced

1 tsp fresh lemon juice

1 tsp extra-virgin olive oil

1 tbs dill, finely chopped (or 1/2 tsp dried)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Marinated Tomatoes & Onions

2 cup ripe tomatoes, cut into 1/2-inch wedges

1 Red onion, thinly sliced

2 tsp red wine vinegar

1 tsp olive oil

1/2 tsp sugar

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tbs Fresh parsley, chopped

Fries

1 lb russet potatoes, peeled (optional) and cut into fries

2 cup vegetable oil (for frying) or olive oil (for oven)

1 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp smoked paprika (optional)

To Serve

4 pita breads or flatbreads, warmed

1/4 cup crumbled feta (optional)

2 lemon wedges

1 tbs fresh parsley leaves for garnish

Method

Pork & Marinade

Make marinade

In a large bowl combine 2 tbs olive oil, 2 tbs lemon juice, 1 tbs red wine vinegar, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp smoked paprika, minced garlic, 1.5 tsp salt and 3/4 tsp black pepper. Whisk until combined.

Marinate pork

Add the sliced pork shoulder to the marinade and toss to coat thoroughly. Cover and refrigerate at least 30 minutes, preferably 2 hours, up to overnight for best flavor.

Cook pork

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add the marinated pork in a single layer (work in batches if needed) and sear without moving for 2 minutes, then stir/turn and continue cooking until strips are browned and cooked through, about 6–8 minutes total per batch. Remove to a plate and keep warm. If desired, once cooked, chop larger pieces into bite-size strips.

Yogurt Garlic Cream

While pork marinates (or while pork rests after cooking), combine 1 cup Greek yogurt, 2 grated garlic cloves, 1 tsp lemon juice, 1 tsp olive oil, 1 tbs chopped dill, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Stir until smooth and taste; adjust salt, lemon or garlic to preference. Chill until serving.

Marinated Tomatoes & Onions

Place sliced red onion in a bowl and sprinkle with 2 tsp red wine vinegar and 1/2 tsp sugar. Let sit 5 minutes to soften, then add tomato wedges, 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbs chopped parsley. Toss gently and let marinate at room temperature for at least 10–15 minutes (can be made up to 1 hour ahead).

Fries

Oven method (preferred for ease)

Preheat oven to 425°F (220°C). Toss cut potatoes with 1–2 tbs olive oil (use oil from 'Fries' as appropriate), 1 tsp salt, 1/4 tsp pepper and 1/2 tsp smoked paprika. Spread in a single layer on a baking sheet lined with parchment. Roast, flipping once, until golden and crisp, about 25–30 minutes. Keep warm.

Frying method

Heat vegetable oil in a deep pot to 350°F (175°C). Fry potatoes in small batches until golden and crisp, about 3–4 minutes per batch. Drain on paper towels and immediately season with 1 tsp salt, 1/4 tsp pepper and 1/2 tsp smoked paprika.

To Serve

Warm pitas: wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes, or warm briefly on a skillet.

Assemble gyros: spread 1–2 tbs yogurt garlic cream onto each warmed pita, top with a portion of the cooked pork strips, a spoonful of marinated tomatoes & onions, and a handful of fries (place fries inside or serve on the side). Sprinkle with crumbled feta and chopped parsley. Serve with lemon wedges for squeezing over the pork.

Leftovers/storage: store pork and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days. Fries are best eaten fresh; re-crisp in a hot oven.