I always forget how much I love Greek food, and so it’s extra special when we make it at home. You can adapt this recipe by removing the bread and making gyro bowls, just add rice, quinoa, or another grain base.
Build Your Own Gyros w/ Homemade Tzatziki
Prep Time30 mins
Cook Time25 mins
Servings: 2 people
Ingredients
Pork and Marinade
- 1.5 lbs boneless pork shoulder, cut into 1/2 inch strips
- 1/2 cup lemon juice (juice from 1 lemon)
- 1/4 cup olive or vegetable oil
- 4 cloves garlic, minced
- 1 yellow onion, sliced into chunks
- 1 tsp paprika
- 1 tbs dried oregano
- Salt and Pepper
Tzatziki
- 1/2 of a small cucumber
- 1/2 cup full-fat Greek yogurt (always full-fat)
- 1 tsp white wine vinegar
- 1 garlic clove, minced
- 1 tsp lemon juice
- Dried or fresh dill (optional)
Gyro Assembly
- Pita bread, toasted lightly
- Feta crumbles
- Shredded iceberg lettuce
- Sliced tomato
- Sliced cucumber spears
- Red onion slices
- Lemon (for squeezing)
- Mint
- Hot sauce
Instructions
- To help cut the pork, put shoulder into the freezer for up to one hour. Trim any large fat areas off the pork shoulder and cut into strips. Cover with salt and pepper. In a large Ziplock bag or medium bowl, mix all marinade ingredients together. Put pork shoulder strips into bag or bowl and let marinate in the fridge for at least 1 hour and up to 12 hours.
- When ready to bake, preheat oven to 375 and put marinated pork on a lined baking sheet along with sliced onions. Cook for about 20 minutes or until lightly crispy but still tender inside, checking a few times to ensure it doesn't over bake.
- While the pork is cooking, make the tzatziki by mixing all ingredients together in a small bowl. Set aside.
- Assemble the build-your-own ingredients on a large platter or plate. Toast your pita bread slightly either in a toaster or by setting the bread directly in the oven for ~5 minutes.
- Once pork is finished in the oven, lay out on serving platter and serve pork alongside tzatziki and fillings. Serve with Greek Salad, tabbouleh, pan fried feta w/ honey, or a side of olives.
Related Recipes
