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Ok, so these are traditional, but just easier.
And with a few minor tweaks here and there.
Traditionally the pork is thinly sliced and then roasted in a rotisserie oven, but I personally do not have a rotisserie oven and I am guessing most of you do not either. So I went the much easier route and seared the heck out of my pork and then threw it in the crockpot. Done and done.
Maybe not as awesome as if you where to get them in Greece, but still pretty freaking good.
Currently I am wishing I was in Greece. Preferably, near the Mediterranean with the hot sun beating down on me.
Oh my gosh, does that not sound awesome?? It has been snowing here for days. Days and days of snow and the temperatures have been pretty cold too, so I am just craving warmth. Pretty sure you guys are too…..unless you live in a warm state in which case you may be craving cold snow. Dunno.
We can all just pretend right?
It seems my craving for warmer climates is causing me to think on a tropical level. At the moment, I am only interested in shooting foods with lots of color and want nothing to do with anything dull and boring. Maybe my grandpa is right, man was not meant to live above 10,000 feet!
But one bite into these colorful delicious gyros takes me to a seaside table with the beautiful blue Mediterranean surrounded by freshly painted white villas. Ahhh…
Unless you are planning a trip to Greece within the next week (and if you are, lucky you!) than you need to make these. You also needs to make these pitas because nothing will ever top a homemade pita and they are so easy. Like easier than driving to the store!
Perfect for a fun meal any night of the week if you ask me!
Easy Traditional Greek Gyros.
Servings: 8 Servings
Calories Per Serving: 327 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Gyros
- 4 cloves garlic minced or grated
- 1 onion thinly sliced
- 1 (2-3) pound boneless pork shoulder roast or butt
- 2 tablespoons dried oregano
- 2 teaspoons dried dill
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 1/4 - 1/2 teaspoon crushed red pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 lemons juiced
- 1/3 cup olive oil
- 3 teaspoons red wine vinegar
- 3 tablespoons greek yogurt
- 4-8 pitas
- 1/2 cup fresh cherry tomatoes halved, for serving
- 1 red onion thinly sliced, for serving
- 4 ounces crumbled feta cheese for serving
Tzatziki
- 1 cup plain greek yogurt I used full fat
- 1/4 hothouse cucumber peeled and seeded and diced small
- 1 clove large garlic grated (or finely minced)
- 1/2 tablespoon white wine vinegar
- 1 tablespoon chopped dill
- 1 teaspoon dried oregano
- 1 tablespoon fresh lemon juiced
- 1 tablespoon extra virgin olive oil
Tapenade (optional)
- 1/4 cup pitted kalamata olives
- 1/4 cup pitted green olives
- 1 clove garlic grated
- 1 pepperoncini diced (optional)
Instructions
- Spray a crockpot with cooking spray. Add the onions and garlic.
- In a small bowl combine the oregano, dill, paprika, cayenne, crushed red pepper, salt and pepper. Sprinkle the pork with half of the spice mixture.
- Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the pork and sear on all sides until golden brown (about 2 minutes per side). Try and get a really good caramelization on the meat.
- Add pork to the prepared crockpot and sprinkle with the remaining seasonings and any drippings from the pan. To the crockpot add the 1/3 cup olive oil, lemon juice, red wine vinegar, greek yogurt and 3/4 cup of water. Cover and cook on low, 8 hours. or high for 4-6 hours. If possible check the pork a few times during cooking. If needed add some water to keep the meat moist.
- To prepare the tzatziki pour any liquid off the surface of the greek yogurt. (I find it is best to use full fat greek yogurt for this, but 2% works ok as well. You want the yogurt to be thick, so if your greek yogurt seems thin strain it through a fine mesh strainer). Mix together the greek yogurt, diced cucumber, garlic, white wine vinegar, dill, oregano, salt and pepper to taste, and lemon juice. Drizzle with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- If making the tapenade, dice the olives and mix in a small bowl with the garlic, pepperoncini and parsley. Set aside in the fridge until read to serve.
- After 8 hours (or 4-6 on high) remove the pork and set aside to cool slightly. Once cool enough to touch shred the pork with two forks, it should fall apart easily. Return the pork to the crockpot and toss with the onions. Crank the heat to high. Allow the pork to get warm for five minutes.
- Heat pitas (I just popped them in the microwave for a few seconds). Top with chicken, tzatziki sauce, sliced tomatoes, red onion, feta cheese and tapenade if using. Serve immediately.
Notes
*Adapted from my [chicken gyros | https://www.halfbakedharvest.com/saucy-chicken-gyros/]
Oh and I know the feta is not traditional, but it is a must in my book. Seriously, do not skimp on the feta!
These were delicious! The smell really got me when it was cooking 🙂 The meat was very tender too. I didnt think it tasted like traditional gyros because it was still pork but it doesnt really matter because they were just so delicious.
Side note: at the bottom of the recipe when you are talking about preparing the gyro, it says “chicken”. Kinda confused me for a bit!
Oops, so sorry about that! I will fix that!
Happy you loved them, thank you! 🙂
Just made these along with your home made pittas, absolutely fabulous!!!! Pushed me back 2 weeks when we where eating fresh Gyros sat on the harbour wall in Syvota. Thanks for this recipe!!!!
So happy you enjoy and that they brought back fun memories! Thanks so much!
Excited to make this! Just FYI at the end you say to top the pita with chicken, when the recipe calls for pork.
Thanks for letting me, I will fix that!
Hope you love these!
These look fabulous. I just had gyros last night, but now I would jump at the chance to have another.
HAha! I think gyros are good anytime!
AHHHH this recipy is TO Delish to handle 🙂 love your blog and im following now.
Check out my blog today…my all time fav. lasagna recipy 🙂
Have a fab week dear
LOVE Maria at inredningsvis – inredning it’s, Swedish for decor 🙂
Thank you so much!
I have never tried gyros before, I know I would love them. I have no idea what I am waiting for! These look so delicious!
Oh you have to try them!! You will love them!
I had an amazing lamb gyro for dinner, last night. now, I want more.
Haha! Perfect!
I want to be in Greece, too!!! But I’d settle for a couple of these gyros any day! 🙂
Doesn’t it sound so good? All this snow is tiring!!
Thanks Brenda!
This has my name written all over it!! Love the favors. <3
Thanks Liz!
I LOVE gyros!! I’ve only had them with lamb before pork, with the same seasonings, sound equally delish!!
Thank you, Julie!!
And by mademade I mean homemade…can’t even blame autocorrect for that one!
Haha! Than you!
These gyros look amazing! I must try your recipe for mademade pitas too – they also look incredible!
What a nice Greek flavor to add to this cold winter! A new variety to winter soups and stews!
Thanks Kira!
I love gyros, never have made them before though. This recipe sounds awesome, great job 🙂
Happy Blogging!
Happy Valley Chow
Thank you! 🙂
I’m all for the easier yet still traditionally sound route 😉
I love gyros but have never attempted to make them myself. Shame.
Must remedy that ASAP
Thanks Gwen!