Gyros

Name: Gyros
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Manitoba flour 2 cups; Water 1 ¼ cup; Brewer's yeast 0.9 tsp; Fine salt 2 tsp; Malt 1 tsp; Extra virgin olive oil 2 tbsp; Extra virgin olive oil 3 spoonfuls; Iceberg lettuce 3 ½ cups; Black pepper to taste; White onions 1; Pork loin 2.2 lbs; Cluster tomatoes 7 oz; Fried potatoes frozen 14.1 oz; Cucumbers 1; White wine vinegar 2 spoonfuls; Garlic 4 cloves; Dill 3 sprigs; Greek yogurt 1.67 cups; Extra virgin olive oil 4 spoonfuls; Fine salt to taste

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617

Calories per serving

Energy Kcal 617
Carbohydrates g 53.8
of which sugars g 4.3
Protein g 37.5
Fats g 28
of which saturated fat g 9.45
Fiber g 2.9
Cholesterol mg 97
Sodium mg 921

Difficulty: Easy
Prep time: 40 min
Cook time: 35 min
Serving: 8
Cost: Low
Note More than 2 hours and 40 minutes for the pita dough to rise

PRESENTATION

If you’ve ever wandered the bustling streets of Greece, you’ve definitely seen gyros being served at every corner. This Greek street food is like, pretty much, a staple for both locals and tourists looking for a quick and satisfying meal. And look, the authentic Greek gyros includes succulent slices of pork stacked on these long vertical skewers. As they slowly roast, the meat becomes golden and juicy, filling the air with aromas that are hard to resist—seriously. Whether in Athens or some charming island town, people line up to enjoy this flavorful delight.

Thinly sliced, almost like kebab, the seasoning on the meat really shows the core of Mediterranean cuisine. It’s lovingly wrapped in warm, soft pita bread, topped with fresh tomatoes, onions, and a generous dollop of tzatziki sauce. And the sauce? It’s so so refreshing. This cool, creamy concoction balances the richness of the meat, especially when the sun's blazing in the Greek summer.

If you’re experimenting at home, homemade gyros can be crafted with chicken or lamb as alternatives to pork. Chicken gyros offer a lighter choice, while lamb adds a richer, more robust flavor. But I gotta say, pork remains the classic choice in most Greek towns. Many try making gyros at home after dreaming about those crunchy, juicy bites from their Greek adventures.

What makes an authentic gyros stand out is the perfect blend of flavors: the tender meat, pillowy pita bread (often grilled to perfection), heaps of fresh veggies, and that refreshing tzatziki. This Greek street food is a hit at gatherings or when you want a unique dinner experience. Can’t go wrong with it. It’s a dish that’s pretty simple to assemble, giving you a taste of Greece—transporting you to the bright streets of the Mediterranean, all without leaving your kitchen. Perfect for anyone craving an adventure on their plate, and brings a slice of Greek culture to your home.

INGREDIENTS

617

Calories per serving

for 8 pitas: Type 00 flour 2 cups (250 g); Manitoba flour 2 cups (250 g); Water 1 ¼ cup (300 ml); Brewer's yeast 0.9 tsp (4 g); Fine salt 2 tsp (12 g); Malt 1 tsp; Extra virgin olive oil 2 tbsp (30 g)

for the gyros: Extra virgin olive oil 3 spoonfuls; Iceberg lettuce 3 ½ cups (200 g); Black pepper to taste; White onions 1; Pork loin 2.2 lbs (1 kg); Cluster tomatoes 7 oz (200 g); Fried potatoes 14.1 oz (400 g) - frozen

for the tzatziki: Cucumbers 1; White wine vinegar 2 spoonfuls; Garlic 4 cloves; Dill 3 sprigs; Greek yogurt 1.67 cups (400 g); Extra virgin olive oil 4 spoonfuls; Fine salt to taste

Preparation

How to prepare Gyros

To prepare gyros, start by finely slicing the meat, using a slicer because it needs to be very thin 1, and cut the slices into smaller pieces 2. Line a baking tray with parchment paper, oil it 3

and place the pieces of meat on top 4. Season them with a sprinkle of black pepper 5 and bake them in a preheated oven at 350°F for 30 minutes 6: the meat should be well-cooked and crispy.

Prepare the pitas following the procedure you find here (Pita) and once baked, keep them under a glass dome until ready to use 7. Fry the fries 8 and keep them warm, then transfer the meat to a bowl and get the tzatziki 9, which you’ve already prepared following the instructions found Tzatziki (Tzatziki).

Cut all the vegetables that will be used to fill the gyros: wash the tomatoes and slice them 10, wash the lettuce and cut it into smaller pieces 11, and finely slice the white onion 12.

At this point, you can assemble your gyros: on each pita, spread a tablespoon of tzatziki 13, fill with some lettuce, tomato slices, and a few onion strands 14. Add the meat and a few fries 15 to complete. Close the gyros starting from the bottom, heat it for a few minutes in the oven, and serve it hot!