About this Dish
Spit-roasted meat shaved into warm pita with tzatziki, tomato, and onion.
History & Origin
Gyro means "turn" in Greek, referencing the rotating vertical spit — the dish itself descends from the Middle Eastern doner and shawarma, adapted with Greek seasonings and pita.
IngredientsServes 3
🥩Pork shoulder or chicken thighs, 700g thinly sliced
🧄Garlic, 4 cloves minced
🫒Olive oil, 3 tbsp
🍋Lemon, juice of 1
🌿Dried oregano, 2 tsp
🫙Greek yogurt (full fat), 200g
🥒Cucumber, half grated and squeezed dry
🫓Pita breads, 4 large
🍅Ripe tomatoes, 2 sliced into strips
🧅Red onion, 1 thinly sliced
Method
1
In a bowl, mix together the olive oil, lemon juice, minced garlic, oregano, a good pinch of salt and pepper. Add the sliced meat and toss well to coat, then cover and marinate in the fridge for at least 1 hour, or overnight for the best flavour.2
Make the tzatziki by combining the Greek yogurt with the squeezed cucumber, 1 minced garlic clove, 1 tbsp olive oil, a squeeze of lemon, and salt to taste. Stir well and refrigerate until needed.3
Heat a large heavy-based frying pan or griddle over high heat until very hot. Cook the marinated meat in batches for 3–4 minutes per side until nicely charred and cooked through, letting it get a little crispy at the edges just like a spit would.4
Once all the meat is cooked, pile it together in the pan and roughly chop or shred it with a spatula so you get a mix of crispy and juicy pieces.5
Warm the pita breads directly over a gas flame for 30 seconds each side, or wrap in foil and heat in a 180°C oven for 5 minutes until soft and pliable.6
Spread a generous spoonful of tzatziki down the centre of each pita, then top with the meat, sliced tomatoes, and red onion. Season with a little extra salt and oregano if you like.7
Fold the pita around the filling, wrapping the bottom in foil or parchment to hold it together, and serve immediately while still hot.User Reviews
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