Directions
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1
Marinate the pork with enough time to matter
Whisk together the olive oil, lemon juice, minced garlic, and dried oregano, then toss thoroughly with the thinly sliced pork. Marinate for at least 2 hours, or overnight if you can - the acidity in the lemon juice tenderizes the meat while the garlic and oregano work their way through every slice.
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2
Cook the pork hot and fast for real char
Heat a skillet or grill pan until it's genuinely hot, almost smoking, before adding the pork in batches. Cook for just 2-3 minutes per side - the goal is a good char at the edges while the inside stays juicy, which only happens with high heat and a quick cook.
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3
Warm the pita until pliable
Warm the pitas briefly on the grill or in a dry skillet until they're soft and flexible enough to fold without cracking.
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4
Assemble in the right order
Spread a generous layer of tzatziki on each warm pita first - this acts as a moisture barrier that keeps the bread from getting soggy. Then layer on the charred pork, sliced tomato, red onion, and shredded lettuce.
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5
Wrap tightly and serve right away
Fold and wrap each gyro snugly so the fillings stay contained, and serve immediately while the pork is still hot and the pita is warm.
Nutritions
A proper gyro relies on thinly sliced marinated pork, cooked hot and fast until the edges char slightly, then piled into a warm pita with tomato, onion, and a generous spoonful of tzatziki.
Marinating overnight in olive oil, lemon, and oregano gives the pork deep flavor. Cooking the slices in a very hot pan, in batches, replicates the crisp edges you'd get from a vertical rotisserie.
Looking for more? Browse our full collection of Greek and Meat recipes here at Divine Food Recipes.
How to prepare this dish
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