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Greek · Mediterranean

Pork gyros pita

Non-vegetarian

Γύρος χοιρινός · Gyros choirinos

Thin slices of oregano- and paprika-marinated pork seared until crisp-edged, wrapped in warm pita with tzatziki, tomato, onion and chips.

Pork gyros pita is a Greek wrap from Greece, ready in about 2 hours 40 minutes and made with pork shoulder, greek yogurt and pita bread. It serves 6 and is rated easy to cook.

Start cooking
Two fresh gyros with tomato and herbs, perfect Greek street food for a sunny day.
Photo: Bruna Santos / Pexels · Pexels License
Prep
20 min
Cook
20 min
Rest
2 h
Total
2 h 40 min
Serves
6
Level
Easy
Calories
627

Ingredients

6 servings

Marinade

Tzatziki

To serve

Equipment

Method

  1. Step 1

    Mix the marinade ingredients, toss with the pork and refrigerate for at least 2 hours (or overnight).

    • 5 min
    Meat coated in a spiced marinade in a bowl
    How it looks · Photo: Ip Photographer on Pexels

  2. Step 2

    Make the tzatziki: stir the squeezed cucumber (opens in a new tab), garlic (opens in a new tab) and salt into the yogurt and chill.

  3. Step 3

    Heat a large heavy pan over high heat and sear the pork in batches without crowding, 3–4 minutes per batch, until browned and crisp at the edges. Pile together and chop roughly.

    Food safety: Pork should be cooked through (63 °C).

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  4. Step 4

    Warm the pitas in a dry pan. Fill with pork, tzatziki, tomato (opens in a new tab), onion and parsley (opens in a new tab), roll up in paper and serve.

    • 5 min

About this dish

Origin
Greece · Commonly attributedDeveloped in Greece from the vertical-spit döner brought by Anatolian and Middle Eastern cooks in the 20th century.Also popular in CyprusMore food from Greece
Dish
Lunch · Dinner · Wraps & rolls · Street food · Sandwiches
Cooking method
Pan-fried, Marinated / cured
Taste
savoury, garlicky, herby, tangy
Diet
No nut ingredients · High-protein
All labelsNon-vegetarian · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · High-protein
With the listed swaps: Pork-freeWorked out from the ingredients. How labels work
Good for
Street food · Child-friendly
Cook more with
Pork shoulder · Greek yogurt · Pita bread · Garlic · Dried oregano · Paprika
Techniques
Searing · Pan-frying · Marinating · Curing

Allergens

  • Contains: Milkfrom greek yogurt
  • Contains: Wheatfrom pita bread
  • Contains: Glutenfrom pita bread
  • May contain: Sesamefrom pita bread

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

627 kcal per serving

Calculated

1 serving ≈ 339 g · recipe makes 6

Where the energy comes from

  • Protein 21%
  • Carbohydrate 27%
  • Fat 52%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy627 kcal185 kcal
Protein33.2 g9.8 g
Carbohydrate41.3 g12.2 g
Net carbohydrate38.6 g11.4 g
Sugars5.1 g1.5 g
Added sugars0 g0 g
Fibre2.7 g0.8 g
Fat36.1 g10.6 g
Saturated fat——
Trans fat——
Cholesterol100 mg30 mg
Sodium1108 mg327 mg
Salt equivalent2.8 g0.8 g
Vitamins & minerals per serving
Potassium
735 mg
Calcium
142 mg
Iron
3.8 mg
Magnesium
58 mg
Vitamin A (RAE)
41 µg
Vitamin C
11 mg
Vitamin D
2.3 µg
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: parsley.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Searing in small batches gives the crispy edges you get from the spit.

Common mistakes

  • Not squeezing the cucumber makes the tzatziki watery.

Serve with

  • Tuck a few chips (fries) inside, as Greek souvlaki shops do.

Storage

  • Refrigerate cooked pork up to 3 days.

Reheating

  • Re-crisp in a hot pan.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 1

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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