Gyros Recipe – Eats Now

Name: Gyros
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb shoulder pork roast; 3 tbsp sweet paprika; 2 tbsp garlic powder; 2/3 tbsp sea salt; 1 onion; 1/4 cup oil; 1 tbsp leveled sugar; 2 medium peeled and seeded cuccumbers; 4 clove garlic; 2 cup Greek yogurt (strained); 1 cup sour cream; 1 juice from lemon (approx 3T); 1 salt for seasoning; 1 pepper for seasoning; 6 pita bread; 2 medium tomatoes diced into 1/4 inch cubes; 1 large red onion sliced into thin half rings; 1/2 tsp finely chopped dill

Servings: persons

3 lb shoulder pork roast
3 tbsp sweet paprika
2 tbsp garlic powder
2/3 tbsp sea salt
1 onion
1/4 cup oil
1 tbsp leveled sugar
2 medium peeled and seeded cuccumbers
4 clove garlic
2 cup Greek yogurt (strained)
1 cup sour cream
1 juice from lemon (approx 3T)
1 salt for seasoning
1 pepper for seasoning
6 pita bread
2 medium tomatoes diced into 1/4 inch cubes
1 large red onion sliced into thin half rings
1/2 tsp finely chopped dill

1
Preheat oven to 425def F
2
Add dry ingredients and mix into a seasoning rub.
3
liberally rub all over roast.
4
peel and cut onion in half and place on top of roast
5
place roast in a large roast pan and put in oven for 20 mins @ 425deg F
6
turn down the oven to 280F add the oil to the pan drizzling it over the roast.
7
slow cook for about 3 hours.
8
periodically basting the roast with the pan juices.
9
cooking tip: I like to shave bite/strip sized pieces of as it gets close to the start of the third hour and place them in a separate pan.
10
gyros are supposed to be cooked on a rotisserie and carved off the outside of the rotisserie.
11
a lot of gyros in restaurants have ground or processed meat which to me is taboo.
12
roasting and carving this way if you don't have a rotisserie is the next best thing.
13
peel and seed cucumbers and puree along with seasoning, sugar, lemon juice and cloves of garlic finely diced.
14
add Greek yogurt and sour cream and mix.
15
refrigerate.
16
season tomatoes with dill.
17
heat large frying pan low to medium heat with a teaspoon of oil.
18
heat pita bread both sides until it starts to brown slightly.
19
it only takes about a minute each side.
20
lay pita on a plate and add a layer of meat, tomatoes and onions and pour generous serving of Tzaziki sauce.
21
fold like a taco and enjoy.
22
cooking tip: I cut the top of of the pita about an inch in and then open the pita to form a pocket and then add the meat and other ingredients into it.
23
it is a little easier to hold and is a nice little twist on presentation.
24
also I dip the cut off pita tips into the Tzaziki sauce as a little snack.

1292

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 lb shoulder pork roast, 3 tbsp sweet paprika, 2 tbsp garlic powder, 2/3 tbsp sea salt, and more.

Yes, Gyros falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gyros

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions