Best 7 Greek Style Pork Gyros Plate Recipes

HOMEMADE GREEK PORK GYROS SOUVLAKI RECIPE

Steps:

• To prepare this souvlaki recipe start by preparing the pork gyros. Mix into a large bowl the tenderloin (cut into strips), the garlic, the red onion, 3-4 tbsp of olive oil, 1-2 tbsp of red wine vinegar, some thyme, some rosemary, and mix with your hands. Squeeze the ingredients together, so that all the flavours blend and add 1/2 tbsp of honey. Wrap the bowl and put it into the fridge. Leave the marinade in the fridge for at least 2 hours, before using it (ideally leave it over night).
• In a (very hot) large non-sticking pan, add the tenderloin along with the ingredients of the marinade, and sauté for 1 minute on each side, without stirring, until the meat is nicely coloured, crispy and tender inside.
• To prepare the tzatziki sauce for the pork gyros, pour in a food processor the olive oil and garlic and blend until the garlic is diluted (don't leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 of red wine vinegar, salt and pepper and mix. (This recipe is for 5-6 servings. Store in the fridge and always serve cold.)
• Use a cooking brush to oil the pita breads on both sides and season with salt, pepper and oregano. Place a large pan (upside down) at the bottom of the oven, place the pita breads on top, and bake in preheated oven at 250C for about 1 minute.
• Pork gyros is usually served wrapped, like a sandwich. To serve, spread some tzatziki sauce on the pita breads and top with the pork gyros, some slices of red onion, some sliced tomato and wrap.
• For an easier version, you can substitute the tzatziki sauce with some fresh yogurt or some mustard and mayonnaise sauce.

GREEK GYROS RECIPE EASY STEP BY STEP TUTORIAL

Steps:

• Add the pieces of Pancetta into a food container . Pour the hot marinade over the Pancetta. Once it reaches room temperature, refrigerate overnight or for up to 24 hours.

GREEK-STYLE PORK GYROS PLATE

Steps:

• Remove the skin from the pork strips.
• In a bowl turn the pork strips in garlic, oregano and a good twist of black pepper - leave to marinade for at least 30 minutes (more if possible).
• Griddle the meat - I used our George Formby "turned out nice again" grill (a wee joke for any ageing brits there). A lot of fat will drain off, the meat needs turning so all sides are well browned and the meat succulent.
• Slice across the strips to give chunks of meat ready to serve.
• Brush the pitas with a little oil and cook in a hot dry non stick frying pan for a couple of minutes each side.
• Assemble to serve: place a good quantity of the meat chunks on a piece of the bread, (a couple of tomato slices would work well here) top with a good dollop of the tzatziki, a good quantity of the thinly sliced red onion and put mustard on the side.
• Serve with chips/fries.
• A little salad garnish is pretty with this, as you can see from my photo, it can look a bit too all-brown.
• Kali orexi! (Bon appetit).

HOMEMADE TRADITIONAL GREEK PORK GYROS

Steps:

• For the brine, place the sugar, salt, in a sauce pan with a cup of water. Simmer on medium heat for 3-4 minutes until sugar and salt have dissolved.
• Fill a large container or pot with the sugar-salt mixture and water. Add the bay leaves, peppercorns, cloves, garlic, and herbs. Stir well. Place the pork in the brine. Make sure it is fully immersed and cover with water. Chill overnight.
• Remove the meat add dry the pieces well with a paper towel.
• In a bowl, mix ½ cup of olive oil, 1 tablespoon white wine vinegar, 1 tablespoon honey, 1 tablespoon dry oregano, 1 tablespoon sumac, 2 teaspoons sea salt, roughly chopped, like fresh thyme, oregano, rosemary, sage and some freshly ground pepper.
• Place meat pieces in a pan and pour the marinade all over. Rub pieces with marinade. Let pork belly sit for 3 hours or overnight.
• Pierce the pork pieces on the vertical rotisserie. Add the pork belly slices between the cutlets. Add half a lemon on top or half an onion. Place meat on a rimmed baking sheet. Bake in the oven for 1 hour and 30 minutes. Turn pork around every 30 minutes to ensure even cooking.

PORK GYROS

Steps:

• Put pork shoulder on a plate, and place in the freezer for approximately 1 hour, or until it is firm to the touch. Put meat on a cutting board, and using a sharp knife, remove and discard any skin, then slice the meat thinly against the grain, into 1/2-inch slices.
• Make the marinade. In a large bowl, whisk together the lemon juice, 1/4 cup olive oil and garlic. Using a box grater, grate the tomato and one of the onions into the marinade, then add 1 tablespoon of the paprika, along with the salt, pepper and oregano leaves. Whisk again, then place the sliced pork into the marinade, toss to combine and cover and refrigerate the meat for at least one hour and up to overnight.
• When ready to cook, heat oven to 450. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Quarter the remaining onion, add it to the pork and marinade and toss once to combine. Remove the pork and onion from the marinade, and place on the pan, spreading everything evenly across it.
• Put the pork in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30-40 minutes. Check the meat at around 20 minutes to see how much liquid is in the pan. If there is a lot, remove the pan, and pour off all but a few tablespoons. Remove the finished pork from the oven, allow to rest for a minute or two, then chop into bits. (To make the pork even crisper, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced pork, and sauté until everything curls tight in the heat.) Scatter the remaining paprika over the top of the meat, and serve with warm pita, sliced cucumbers and onions, tomato, tzatziki sauce, hot sauce, French fries, scattered mint leaves, ketchup, really whatever you like.

GREEK PORK WRAPS

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add the pork. Seal bag and turn to coat; refrigerate for 2 hours. , In a small bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. , Grill tenderloin, uncovered, over direct medium-high for 2-3 minutes on each side. Place meat over drip pan and grill, covered, over indirect medium-hot heat for 10-15 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, wrap tortillas in foil; place on grill for 1-2 minutes on each side or until warmed. Slice tenderloin into strips; place on tortillas. Top each with 3 tablespoons yogurt sauce and 1 tablespoon green onions.

GYRO-STYLE PORK SANDWICHES

Steps:

• Cut pork chops crosswise into thin slices, place in a large resealable bag.
• Combine olive oil, mustard, lemon juice, garlic and oregano.
• Pour marinade over pork, seal bag and refrigerate for 1 to 8 hours.
• Meanwhile, in a small bowl stir together yogurt, cucumber, garlic and dill.
• Cover and refrigerate.
• Preheat oven to 450 degrees.
• Drain marinade from pork chops and place pork in a single layer on a shallow pan. Roast until crisp, about 10 minutes.
• Open each pita half to form a pocket. Distribute pork among each half.
• Top each sandwich with some chilled yogurt mixture and sliced onions.