What is pork gyro made of?

Greek pork gyro is made from thin slices of marinated pork, usually well-marbled cuts like pork neck, pork butt, or shoulder layered with pork belly. The slices are stacked, roasted until the outside crisps, and shaved off to serve.

What kind of meat is gyro meat?

In Greece, gyro meat is usually pork and sometimes chicken. In the US, gyro meat often means a ground lamb-and-beef loaf, which is a Greek-American version.

What is the difference between pork gyro and pork souvlaki?

Gyros are thin slices of meat stacked together, slow-roasted, and shaved off of a gyro cone (spit or tower) . Souvlaki are kebab-like cubes of meat threaded onto skewers and grilled, so they cook much more quickly.

What is the main seasoning in gyro meat?

Dried oregano, paprika, garlic, onion, and salt are the backbone of gyro seasoning. This recipe also adds sumac for a lemony tang, plus cumin and red pepper flakes.

Can I make gyro meat without a rotisserie?

Yes. Stack the marinated slices on skewers set in halved potatoes, wrap and bake the stack in the oven, then broil it to crisp the edges.

Can I use pork shoulder for gyros?

Yes. Pork shoulder (pork butt) is a great budget option. Choose a well-marbled piece, since lean shoulder bakes up firmer and less juicy than pork neck and belly.

What is a dirty style gyro?

A dirty style gyro is a regional, restaurant-style variation that swaps the usual tzatziki and tomatoes for yellow mustard, onions, and French fries tucked inside the pita.

How long should I marinate pork for gyros?

Marinate the pork in the refrigerator for at least 12 hours and up to 20 hours for the best results.

Homemade Pork Gyros (Authentic Greek Gyro Recipe)

Name: Gyro Meat Recipe (Greek-Style Pork Gyros)
Prep time: 20 min
Cook time: 3 h 5 min
Total time: 3 h 25 min
Cuisine: Greek
Ingredients: 2 pounds pork neck meat, well marbled (1kg) (see note to sub fatty pork shoulder); 1/2 pound pork belly, sliced (227g); 1/4 cup extra virgin olive oil (60g); 1/4 cup grapeseed oil (60g) (sub canola, sunflower, or peanut oil); 1 tablespoon white wine vinegar (15g) (sub red wine vinegar or ACV*); 1 tablespoon plus 1/2 teaspoon honey (25g); 1 medium red onion (half grated with its juices, half thinly sliced); 1 tablespoon dried oregano (2g); 1 tablespoon sweet paprika (7g); 2 3/4 teaspoons sea salt or pink Himalayan salt (15g); 1 1/2 teaspoons black pepper, freshly cracked (4g); 1 teaspoon sumac (2g) (optional but highly recommended); 1/2 teaspoon red pepper flakes, or more or less as desired (1g); 1/4 teaspoon cumin (0.5g); 2 large garlic cloves, pressed or mashed into a paste (substitute 1 1/2 teaspoons of garlic powder); fresh thyme sprigs (optional but recommended); 1 large Yukon gold potato, halved lengthwise; 8 wooden skewers (see note on oven clearance); 5 cherry tomatoes (or red and green bell peppers); 6 homemade Greek pitas, or other flatbread (recipe coming soon); Homemade tzatziki sauce (recipe coming soon); Sliced tomatoes; Sliced cucumbers; Sliced red onions; Feta, diced (optional but highly recommended); Greek olives, pitted (optional); Homemade French fries (optional, and how our local Greek gyro spot serves them)

Description

This gyro meat recipe makes authentic Greek pork gyros at home in a regular oven, no rotisserie needed. Marinated pork neck and pork belly are stacked tight on skewers, slow-baked until tender and juicy, then crisped under the broiler for gyro shop slices with golden, crispy edges.

Ingredients

Units

For the Gyro Meat:

2 pounds pork neck meat, well marbled (1kg) (see note to sub fatty pork shoulder)
1/2 pound pork belly, sliced (227g)

For the Marinade:

1/4 cup extra virgin olive oil (60g)
1/4 cup grapeseed oil (60g) (sub canola, sunflower, or peanut oil)
1 tablespoon white wine vinegar (15g) (sub red wine vinegar or ACV*)
1 tablespoon plus 1/2 teaspoon honey (25g)
1 medium red onion (half grated with its juices, half thinly sliced)
1 tablespoon dried oregano (2g)
1 tablespoon sweet paprika (7g)
2 3/4 teaspoons sea salt or pink Himalayan salt (15g)
1 1/2 teaspoons black pepper, freshly cracked (4g)
1 teaspoon sumac (2g) (optional but highly recommended)
1/2 teaspoon red pepper flakes, or more or less as desired (1g)
1/4 teaspoon cumin (0.5g)
2 large garlic cloves, pressed or mashed into a paste (substitute 1 1/2 teaspoons of garlic powder)
fresh thyme sprigs (optional but recommended)

For Assembling the Gyro Meat Cone:

1 large Yukon gold potato, halved lengthwise
8 wooden skewers (see note on oven clearance)
5 cherry tomatoes (or red and green bell peppers)

For Serving the Gyros:

6 homemade Greek pitas, or other flatbread (recipe coming soon)
Homemade tzatziki sauce (recipe coming soon)
Sliced tomatoes
Sliced cucumbers
Sliced red onions
Feta, diced (optional but highly recommended)
Greek olives, pitted (optional)
Homemade French fries (optional, and how our local Greek gyro spot serves them)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Prep the pork. Pound the pork neck slices with a meat mallet to an even 1/4-inch (6mm) thickness, stopping before the meat tears. Slice the pork belly about 1/8 inch (3mm) thick, similar to the thickness of thick-cut bacon, if it isn't already.
Make the marinade. Grate half of the red onion into a large mixing bowl, juices and all, and thinly slice the other half, setting them aside. Add the remaining marinade ingredients except the thyme and sliced onion, and whisk to combine. It should taste really good at this point, almost like a Greek salad dressing.
Marinate the pork. Add the pork neck and pork belly to the bowl and massage the marinade into the pork with your hands. Add the onions and toss to coat, and top with the thyme sprigs, cover, and refrigerate for at least 12 hours, but preferably up to 20 hours.
Prepare the baking pan. Preheat the oven to 375°F (190°C), or in a convection oven set to 350°F (175°C). Lay one long piece of aluminum foil horizontally in a casserole dish, leaving about 1 foot of overhang on both sides. Lay a second piece vertically in the opposite direction with the same overhang. Layer two pieces of parchment paper on top of the aluminum foil the same way.
Assemble the gyro meat cone. Set the potato halves flat side down in the center of the parchment, touching, and push 4 skewers into each half. Thread the first layer of pork neck onto the skewers, then add the sliced onion. Continue threading the pork, alternating pork belly and pork neck, and press down firmly every few layers. Once all the meat is on, press the whole stack down well so the slices compact into a tight tower. Top with the cherry tomatoes and pour any leftover marinade over the top.
Wrap and bake. Fold the four parchment flaps up around the tower and twist them closed at the top. Then wrap the four foil flaps around the tower and crimp them tightly so it's completely sealed and no steam can escape. Bake for 2 1/2 hours, until a fork slides into the center easily (175°F to 185°F / 79°C to 85°C).
Unwrap and crisp. Remove the casserole dish from the oven. Carefully pull the foil and parchment away from the meat so all sides are exposed, then tuck the excess out of the way or cut it off with scissors. Spoon the juices over the top of the tower to baste it, then bake it for 30 minutes more (or start checking after 20 minutes in a convection oven). Finish under the broiler for 3 to 5 minutes until the edges are crisp and golden, watching closely so the meat doesn't burn.
Rest and slice. Transfer the tower to a cutting board and let it rest for 10 minutes. Using a sharp knife, cut down each side of the stack in a sawing motion, pulling out the skewers as needed. If you like, return the shaved tower to the oven to crisp the newly exposed sides under the broiler, or sear the slices in a hot cast-iron pan, though I don't find it necessary.
Assemble the gyros. Place a warm pita on a plate lined with a square of parchment paper. Spread 1 tablespoon of tzatziki over the pita, then add gyro meat, tomatoes, cucumbers, onions, feta, olives, and a few French fries (totally optional but delicious). Add 1 more tablespoon of tzatziki and wrap the gyro in the parchment. Repeat with the remaining pitas and serve. Enjoy!

Notes

Doubling the recipe: This recipe easily doubles (and trust me, you'll want to). Double all the ingredients, bake the wrapped tower 30 minutes longer (3 hours total), then unwrap and bake 30 to 40 minutes more before broiling. A doubled tower is taller, so check your oven clearance before you start.
Marinating time: Plan for at least 12 hours (but preferably up to 20 hours) of marinating before baking. Marinating time is not included in the total recipe time.
Pork shoulder substitute: If you're on a budget or can't find pork neck or sliced pork belly, you can substitute well-marbled pork shoulder or pork butt. The texture won't have quite the tender, unctuous mouthfeel of typical gyro meat, which is made with well-marbled, fatty pieces that bind together as it slow cooks. But it'll still be super delicious (we've made it this way plenty of times), as you can see in my photos.
Slice thickness: Pound the pork neck (or shoulder) to an even 1/4 inch (6mm) and no thinner. Slices that are too thin tear, cook through long before the rest of the tower, and dry out over the long bake, so the meat turns fibrous and won't fuse into a tender, sliceable stack.
Convection oven: Bake wrapped at 350°F (175°C) for 2 1/2 hours. After unwrapping, start checking at 20 minutes, since the fan browns the edges faster.
Oven clearance: Before you start, make sure the tower set in the casserole dish with skewers standing up fits in your oven with overhead clearance to get it in and out. I bake mine on the 2nd lowest rack from the bottom with the other racks removed. Trim the skewers if needed.
Add 1 to 2 more potatoes: People will fight over the potatoes! They're delicious after cooking in the pork meat juices. I recommend adding one or 2 more to the bottom of the dish. They're great reheated as well.
Don't want to make a gyro tower? Cook the marinated pork layered in a covered Dutch oven, like a Le Creuset, for 3 hours. Then remove the lid and cook 30 to 40 minutes more to crisp it up.
Thick-cut bacon: Swap the pork belly for the same weight of thick-cut bacon for a smoky pork gyro. Bacon is already cured and salty, so the finished meat will taste saltier. You can adjust the salt in the marinade if you're substituting bacon.
ACV = apple cider vinegar
If using regular waxy cucumbers, peel and slice them and use a spoon to scoop out the flesh and seeds from the middle. This gives you all the great cucumber flavor without excess moisture.

Prep Time: 20
Cook Time: 3 hours 5 minutes
Category: Dinner, Sandwiches + Panini + Wraps, Sandwiches + Wraps
Method: Baked
Cuisine: Greek, Mediterranean

Nutrition

Serving Size: 1 Gyro (includes, pita, meat, tzatziki and vegetables)
Calories: 924
Sugar: 5g
Sodium: 619mg
Fat: 56g
Saturated Fat: 20g
Unsaturated Fat: 36g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 2g
Protein: 40g
Cholesterol: 150mg