Authentic Pork Gyros at Home — No Vertical Spit Needed

Trim any excess fat from the pork shoulder. Slice the pork very thinly, about 0.5 cm thick, then cut into bite-sized strips. This is important for quick cooking and texture.

In a large bowl, combine the Greek extra virgin olive oil, red wine vinegar, minced garlic, dried rigani, smoked paprika, cumin, salt, and black pepper. Mix well to create the marinade.

Add the sliced pork to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, for best flavor.

When ready to cook, heat a large griddle pan or heavy-bottomed skillet over medium-high heat until very hot. You want a good sizzle when the meat hits the pan.

Working in batches if necessary to avoid overcrowding the pan, add the marinated pork strips in a single layer. Cook for 3-5 minutes, stirring occasionally, until the pork is browned and cooked through, with some crispy edges.

While the pork cooks, warm the pita bread in a separate dry pan, in the oven, or microwave until soft and pliable. Thinly slice the tomato and red onion.

To assemble the gyros, spread a generous spoonful of tzatziki sauce on each warm pita. Pile a good amount of cooked pork on top.

Add sliced tomato and red onion. Fold or roll the pita to create your delicious homemade gyros. Serve immediately and enjoy!