Pork Gyros with Tzatziki Sauce

We were in Greece back in June and had a great time. Amidst all the culture & beaches, we relished in the food of Greece. You can see a lot of what we enjoyed on the Instagram account. We took lots of pictures of things. We learned a lot of things while there as well. We learned that our term “It’s all Greek to me” doesn’t work over there since the speak Greek. Instead they say “It’s all Chinese to me”. I thought it was quite funny. Rarely did we see lamb on the menus. I can’t say that once while there did I see a lamb gyro — ever. What I was surprised to see however, was that majority of the famous gyros were done in pork. Some were also done in chicken, but as you can guess, we didn’t ever have a chicken one…I needed to keep tasting the pork ones so I could recreate these at home and for Oinkcooking!

Pork Gyro-1

While I tasted a few…ok, a lot, I couldn’t figure out the recipe on my own. Fortunately I could figure out how to get one on my own, that can be done at home, without a spit. I found a cool blog called www.mygreekdish.com (which is a pretty cool site and I can’t wait to go explore it more!). I took inspiration from their recipe for a gyro and was able to make a gyro just like we were eating in Greece, tzatziki sauce included! I was so excited to try these and was so very happy they turned out JUST LIKE WE HAD IN GREECE. I am not talking similar flavors…I am saying they tasted EXACTLY like them. So here is the recipe – no spit needed! Wanna see this made on video? Check it out on the Oinkcooking YouTube Channel HERE.

Pork Gyro-2

Pork Gyros

Adapted from http://www.mygreekdish.com/recipe/souvlaki-with-gyros-wrapped-pita-breads-with-pork-and-tzatziki-sauce/

Ingredients:

For Pork Gyros  
2 pounds pork butt  
3 cloves of garlic, chopped  
½ red onion, sliced  
3 – 4 tablespoons olive oil  
2 – 3 tablespoons red wine vinegar  
1 tablespoon oregano  
1 tablespoon thyme  
1 tablespoon paprika  
2 teaspoons pepper  
1 tablespoon cumin  
1 tablespoon salt  
1 tablespoon of honey  
For Tzatziki Sauce  
1 cucumber  
2 cloves of garlic  
¼ cup olive oil  
18 ounces Greek yogurt  
2 tablespoons red wine vinegar  
 salt and pepper to taste  
 To Serve  
4 pita breads  
red onion, sliced  
tomato, sliced  
 french fries (optional)  

 

Directions:

For Gyro:
Place pork in freezer about 1 hour to make it easier to cut. Remove from freezer and cut into fairly thin strips about 1 inch wide by 2 inches long.

In a large bowl, add cut pork, chopped garlic, sliced onion, olive oil, vinegar, honey, and spices together. Blend well in large bowl. Press all ingredients down into bowl and cover. Place in refrigerator and let marinate for at least 2 hours up to 48 hours.

Remove meat from refrigerator. Heat a large non-stick skillet over high heat. Add olive oil. Add meat in batches into the pan and cook until meat begins to brown and edges start to get slightly crisp. 

In a separate pan or griddle, warm pita breads so they are easy to wrap gyro in.

Assemble gyro using pita topped with pork, sliced red onion, slice of tomato, tzatziki sauce and french fries (optional). Wrap and enjoy!

For Tzatziki Sauce:
Shred cucumber and place in a bowl. Salt liberally and let sit about 10-15 min. Pour into strainer and let moisture drain free. On a towel or paper towels, dump the drained shredded cucumber and blot to remove as much moisture as you can.

In a food processor add the garlic, olive oil, Greek yogurt vinegar, salt and pepper and blend together well on high-speed. 

In a bowl, combine yogurt mixture with cucumber and mix well. Chill well before serving.

Pork Gyro-3

Pork Gyro-5

 

Pork Gyros
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For Pork Gyros
  1. 2 pounds pork butt
  2. 3 cloves of garlic, chopped
  3. ½ red onion, sliced
  4. 3 - 4 tablespoons olive oil
  5. 2 - 3 tablespoons red wine vinegar
  6. 1 tablespoon oregano
  7. 1 tablespoon thyme
  8. 1 tablespoon paprika
  9. 2 teaspoons pepper
  10. 1 tablespoon cumin
  11. 1 tablespoon salt
  12. 1 tablespoon of honey
For Tzatziki Sauce
  1. 1 cucumber
  2. 2 cloves of garlic
  3. ¼ cup olive oil
  4. 18 ounces Greek yogurt
  5. 2 tablespoons red wine vinegar
  6. salt and pepper to taste
To Serve
  1. 4 pita breads
  2. 1 red onion, sliced
  3. 1 tomato, sliced
  4. french fries (optional)
For Gyro
  1. Place pork in freezer about 1 hour to make it easier to cut. Remove from freezer and cut into fairly thin strips about 1 inch wide by 2 inches long.
  2. In a large bowl, add cut pork, chopped garlic, sliced onion, olive oil, vinegar, honey, and spices together. Blend well in large bowl. Press all ingredients down into bowl and cover. Place in refrigerator and let marinate for at least 2 hours up to 48 hours.
  3. Remove meat from refrigerator. Heat a large nonstick skillet over high heat. Add olive oil. Add meat in batches into the pan and cook until meat begins to brown and edges start to get slightly crisp.
  4. In a separate pan or griddle, warm pita breads so they are easy to wrap gyro in.
  5. Assemble gyro using pita topped with pork, sliced red onion, slice of tomato, tzatziki sauce and french fries (optional). Wrap and enjoy!
For Tzatziki Sauce
  1. Shred cucumber and place in a bowl. Salt liberally and let sit about 10-15 min. Pour into strainer and let moisture drain free. On a towel or paper towels, dump the drained shredded cucumber and blot to remove as much moisture as you can.
  2. In a food processor add the garlic, olive oil, Greek yogurt vinegar, salt and pepper and blend together well on high speed.
  3. In a bowl, combine yogurt mixture with cucumber and mix well. Chill well before serving.
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