Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) boneless pork shoulder (or pork loin), sliced 1/8-inch (3 mm) thick
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- 2 tbsp red wine vinegar
- 4 cloves garlic, grated or finely minced
- 2 tsp dried oregano
- 1 1/2 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp smoked paprika (plus more for serving, optional)
- 1/2 tsp freshly ground black pepper
- 1 cup (240 g) plain Greek yogurt (whole milk preferred)
- 1/2 medium cucumber, grated and squeezed dry
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- 4 pita breads and/or 1 lb (450 g) cooked fries
- 2 medium tomatoes, chopped
- 1/2 medium red onion, thinly sliced
Do This
- 1. Marinate pork with oil, lemon, vinegar, garlic, oregano, salt, cumin, paprika, and pepper for 4 hours (or overnight).
- 2. Mix tzatziki: Greek yogurt + squeezed cucumber + dill + 1 tbsp lemon juice + garlic + salt. Chill.
- 3. Stack pork slices tightly on 2 metal skewers and stand them upright in a loaf pan (or lay stack on a rack if you can’t do vertical).
- 4. Roast at 425°F (220°C) for 15 minutes, then at 375°F (190°C) for 35–45 minutes, to 160°F (71°C) internal.
- 5. Rest 10 minutes, then shave thin slices. Broil 1–3 minutes for crisp edges if you like.
- 6. Serve over warm pita or fries with tomato, onion, tzatziki, and an optional sprinkle of paprika.
Why You’ll Love This Recipe
- Big gyro-shop flavor using an easy home oven “vertical spit” setup.
- Thinly sliced pork cooks up tender inside with crisp, savory edges.
- Tzatziki is cool, garlicky, and balances the warm spices perfectly.
- Flexible serving: pita-style, as a plate over fries, or as a meal-prep bowl.
Grocery List
- Produce: lemons, garlic, cucumber, fresh dill (or dried), tomatoes, red onion (optional: fresh parsley)
- Dairy: plain Greek yogurt (whole milk preferred)
- Meat: boneless pork shoulder (or pork loin)
- Bakery/Frozen: pita bread and/or fries (frozen fries are fine)
- Pantry: olive oil, red wine vinegar, dried oregano, ground cumin, smoked paprika, kosher salt, black pepper
Full Ingredients
Pork Gyro Marinade & Meat
- Pork: 1 1/2 lb (680 g) boneless pork shoulder (preferred) or pork loin
- Olive oil: 3 tbsp
- Fresh lemon juice: 3 tbsp (from 1–2 lemons)
- Red wine vinegar: 2 tbsp
- Garlic: 4 cloves, grated or finely minced
- Dried oregano: 2 tsp
- Kosher salt: 1 1/2 tsp
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Freshly ground black pepper: 1/2 tsp
Tzatziki Sauce
- Plain Greek yogurt: 1 cup (240 g), whole milk preferred for best texture
- Cucumber: 1/2 medium (about 5 oz / 140 g), grated
- Garlic: 1 clove, grated or finely minced
- Fresh lemon juice: 1 tbsp
- Olive oil: 1 tbsp
- Fresh dill: 1 tbsp chopped (or 1 tsp dried)
- Kosher salt: 1/2 tsp
- Black pepper: 1/8 tsp
For Serving (Gyro Plate Style)
- Pita: 4 pita breads
- Fries (optional but classic for a plate): 1 lb (450 g) cooked fries (baked or fried)
- Tomatoes: 2 medium, diced
- Red onion: 1/2 medium, thinly sliced
- Smoked paprika: 1/4 tsp, for a light sprinkle (optional)
- Fresh parsley: 2 tbsp chopped (optional)
Step-by-Step Instructions
Step 1: Slice the pork thinly
For true gyro-style texture, you want very thin slices. If your pork is hard to slice, place it in the freezer for 20 minutes to firm it up (not frozen solid), then slice across the grain into 1/8-inch (3 mm) slices.
If you’re using pork shoulder, trim away any large, thick caps of surface fat, but leave some marbling for flavor and tenderness.
Step 2: Mix the marinade and marinate the pork
In a large bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 2 tbsp red wine vinegar, 4 cloves garlic, 2 tsp oregano, 1 1/2 tsp kosher salt, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp black pepper.
Add the pork slices and toss thoroughly so every piece is coated. Cover and refrigerate for at least 4 hours (or up to 24 hours). For the most “gyro shop” flavor, aim for the full overnight marinate.
Step 3: Make the tzatziki (and drain the cucumber well)
Grate 1/2 cucumber on the large holes of a box grater. Place it in a clean kitchen towel (or several layers of paper towels) and squeeze firmly to remove as much water as possible. This keeps your sauce thick and creamy.
In a bowl, stir together 1 cup Greek yogurt, the squeezed cucumber, 1 grated garlic clove, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tbsp dill, 1/2 tsp kosher salt, and 1/8 tsp black pepper. Cover and refrigerate until serving time (at least 30 minutes is ideal).
Step 4: Build a home “vertical spit” stack
Heat the oven to 425°F (220°C). You’ll create a tight stack so the meat roasts like it would on a spit.
Best method (upright): Thread marinated pork slices onto 2 sturdy metal skewers, alternating directions and pressing them down firmly to make a compact “meat log.” Stand the skewers upright in a sturdy metal 9 x 5-inch loaf pan. Use a crumpled piece of foil in the bottom of the pan to help stabilize the skewers if needed. The goal is a tight stack that can roast vertically without tipping.
If you can’t go upright: Pile the slices into a compact mound on a rack set over a sheet pan and press tightly. It won’t be identical, but it will still be delicious.
Step 5: Roast until juicy, browned, and cooked through
Roast at 425°F (220°C) for 15 minutes to kick-start browning. Then reduce the oven temperature to 375°F (190°C) and continue roasting for 35–45 minutes, or until the thickest center of the stack reaches 160°F (71°C) on an instant-read thermometer.
If the top is browning faster than the center cooks, loosely tent the top with foil for the last 10–15 minutes.
Step 6: Rest, shave, and optionally broil for crispy edges
Remove the pork from the oven and let it rest for 10 minutes. This helps the juices redistribute so the slices stay tender.
To shave, hold the stack steady (use tongs or a fork) and slice thinly downward with a sharp knife, creating those classic gyro shavings.
Optional crisp finish (highly recommended for fast-food-style edges): Spread the shaved pork on a sheet pan and broil on high for 1–3 minutes, watching closely, until the tips are browned and slightly crisp.
Step 7: Warm the pita (and/or prep fries) and assemble the plates
Warm pita: Wrap pitas in foil and warm in a 350°F (175°C) oven for 8 minutes, or heat each pita in a dry skillet over medium heat for 30–45 seconds per side.
Fries option: Prepare fries according to package directions (a common setting is 425°F (220°C) for 20–25 minutes, flipping halfway). If you want to sync timing, bake fries while the pork roasts, then keep warm.
To serve, build each plate with pita and/or fries, a generous pile of shaved pork, chopped tomato, sliced red onion, and a big spoonful of tzatziki. Finish with a light sprinkle of smoked paprika (about 1/4 tsp total) and optional parsley.
Pro Tips
- Thin slices matter: Aim for 1/8-inch (3 mm) so the pork cooks evenly and shaves cleanly.
- Go tight when stacking: The more compact the “meat cone,” the closer you’ll get to that vertical-spit texture (juicy center, browned outer layers).
- Use two skewers: Two skewers prevent the stack from spinning while you slice and help it stand securely.
- Don’t skip draining the cucumber: Watery cucumber is the main reason tzatziki turns runny.
- Broil at the end for authentic edges: That 1–3 minute broil is the easiest way to get “gyro shop” crispiness at home.
Variations
- Rotisserie version: If you have a rotisserie attachment, stack and skewer the marinated slices tightly, then cook at 375°F (190°C) until 160°F (71°C) internal, shaving as it browns.
- Spicier gyro plate: Add 1/4 tsp crushed red pepper flakes to the marinade and serve with a drizzle of hot sauce or harissa.
- Lighter plate: Serve the shaved pork over chopped romaine with tomato, onion, and extra tzatziki, plus warm pita on the side.
Storage & Make-Ahead
Make-ahead: Marinate the pork up to 24 hours in advance. Tzatziki can be made up to 3 days ahead and kept covered in the refrigerator (stir before serving).
Refrigerate: Store cooked pork in an airtight container for up to 4 days. Store toppings separately for best texture.
Reheat: For the best texture, reheat pork on a sheet pan at 425°F (220°C) for 6–8 minutes until hot and edges re-crisp. Microwave works, but the pork will be softer.
Freeze: Freeze cooked pork for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition (per serving)
Approximate (gyro pork + tzatziki + pita, not including fries): 650 calories, 45 g protein, 30 g fat, 50 g carbohydrates, 3 g fiber, 1150 mg sodium. Values vary with pork cut and portion size.
