Gyro
Boneless pork shoulder or chicken thigh, greek yogurt and pita breads come together in this Greek chicken — 65 minutes, 6 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Slice the meat into thin strips and toss with the yogurt, 2 tablespoons of olive oil, grated garlic, lemon juice, oregano, paprika, cumin, salt and pepper, then cover and marinate at least 1 hour or overnight.
- Heat a heavy frying pan or griddle over high heat with the remaining oil and cook the meat in batches without crowding, searing 4 to 6 minutes until well browned and cooked through to 71C (160F) for pork or 74C (165F) for chicken.
- Warm each pita in a dry pan for about 30 seconds per side until soft and pliable, then keep them wrapped in a clean towel.
- Thinly slice the tomatoes and red onion while the cooked meat rests for a few minutes so the juices settle.
- Spread a generous spoonful of tzatziki down the centre of each warm pita, then pile on the hot meat, tomato slices and onion.
- Roll each pita tightly into a cone, wrapping the base in paper to hold it together, and serve immediately while everything is still hot.
You'll use: Frying pan / skillet · Pan
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
What to serve with Gyro
- Garides Saganaki Seafood
- Moussaka Beef
- Honey Yogurt Cheesecake Dessert
- Stuffed Lamb Tomatoes Lamb
Tips & common questions
How long does Gyro take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Gyro is an original Greek recipe developed in-house by Consomee. Photo: Nafplio Gyros.jpg by Elgaard, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.