Succulent sliced meat seasoned with warm Mediterranean spices, crispy on the outside and tender within, wrapped in soft pita bread with fresh vegetables and creamy tzatziki sauce. This iconic Greek street food delivers bold, aromatic flavors in every bite, transporting your taste buds straight to the bustling streets of Athens.
⏱️75 min
📊Medium
👥4 servings
🍽️Main
meatfamilyspicy
Ingredients
800 gpork shoulder or chicken breast
1 largeonion
4 piecesgarlic cloves
4 tablespoonsolive oil
1.5 teaspoonspaprika
1.5 teaspoonsdried oregano
1 teaspoonground cumin
0.5 teaspoondried thyme
0.5 teaspoonblack pepper
1 teaspoonsea salt
2 tablespoonsred wine vinegar
8 piecespita bread
200 gGreek yogurt
2 mediumfresh tomatoes
0.5 piecesred onion
3 tablespoonsfresh parsley
Instructions
1PREPARE THE MEAT: Slice the pork shoulder or chicken breast into thin strips approximately 1/4 inch thick, cutting against the grain to ensure tenderness. If using chicken breast, pound it slightly to an even thickness before slicing. Pat the meat dry with paper towels to help achieve better browning and texture when cooking.
2CREATE THE MARINADE: Finely mince the garlic cloves and grate half of the onion into a mixing bowl. Add olive oil, paprika, dried oregano, ground cumin, dried thyme, black pepper, and sea salt to the bowl, stirring well to combine all spices evenly. The mixture should be aromatic and well-blended, coating everything with a rich spice paste.
3MARINATE THE MEAT: Place the sliced meat into the marinade and toss thoroughly, ensuring every piece is well-coated with the spiced oil mixture. Add the red wine vinegar and mix again to distribute the acidity evenly. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours, allowing the flavors to penetrate deeply into the meat while the acid tenderizes it.
4HEAT YOUR COOKING SURFACE: Preheat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 2-3 minutes until it's very hot. You should be able to feel the heat radiating from the surface when you place your hand carefully above it. This high heat is crucial for achieving a crispy exterior while keeping the interior juicy.
5COOK THE MEAT IN BATCHES: Working in batches to avoid overcrowding the pan, arrange the marinated meat strips in a single layer on the hot skillet, allowing them to cook undisturbed for 2-3 minutes until golden brown and caramelized on one side. Flip each piece and cook for another 1-2 minutes until the second side develops a similar golden crust. The meat should be cooked through but still tender, with a slight char on the edges that adds depth of flavor.
6PREPARE THE TZATZIKI AND TOPPINGS: While the meat cooks, combine Greek yogurt with minced garlic, fresh lemon juice, and chopped fresh dill in a small bowl, seasoning with salt and pepper to taste. Dice the fresh tomatoes and thinly slice the red onion into rings. Chop the fresh parsley for garnish. Warm the pita bread either in the oven at 350°F for 2-3 minutes or briefly in the skillet until soft and pliable.
7ASSEMBLE THE GYROS: Lay a warm pita bread flat on a clean surface and spread a generous dollop of tzatziki sauce down the center. Layer the cooked meat strips on top of the sauce, then add fresh tomato dices, red onion slices, and additional fresh parsley. Fold the pita in half or roll it tightly into a cone shape, wrapping the bottom with foil if serving immediately, to hold all the delicious ingredients together while eating. Serve immediately while the meat is still warm and the pita is soft.