Authentic Greek Grilled Pork Gyros: The Ultimate Street Food Recipe

There is nothing quite like the aroma of sizzling meat seasoned with oregano and garlic to transport you straight to a bustling street corner in Athens. Greek Pork Gyros are the undisputed kings of Mediterranean street food, combining smoky, charred pork with the cool, refreshing tang of tzatziki sauce. While traditional gyros are cooked on a vertical rotisserie, this recipe adapts that classic technique for your grill, specifically designed to leverage the searing power of an Arteflame or flat-top griddle. By slicing the pork shoulder thin and grilling it quickly, we achieve that coveted balance of crispy edges and juicy, tender centers that define a perfect gyro. This isn't just a sandwich; it is an experience—a harmonious blend of hot and cold, savory and tangy, wrapped in a warm, fluffy pita.

Ingredients

The Pork & Marinade

• 2 lbs Pork shoulder (Boston Butt), boneless
• 1/2 cup Extra virgin olive oil
• 1/4 cup Red wine vinegar
• 3 tbsp Fresh lemon juice
• 4 cloves Garlic, minced
• 2 tbsp Dried oregano (Greek oregano preferred)
• 1 tbsp Thyme
• 1 tbsp Smoked paprika
• 1 tsp Cumin
• 1 tbsp Kosher salt
• 1 tsp Freshly cracked black pepper

Homemade Tzatziki Sauce

• 1 cup Greek yogurt (full fat is best)
• 1/2 English cucumber, grated and squeezed dry
• 2 cloves Garlic, minced
• 1 tbsp Olive oil
• 1 tbsp Fresh lemon juice
• 1 tbsp Fresh dill, chopped
• Salt to taste

Serving Assembly

• 4-6 Greek pita breads
• 1 Red onion, thinly sliced
• 2 Tomatoes, sliced into wedges
• Sweet paprika (for dusting)
• French fries (optional, but traditional)
• Lemon wedges

Instructions

Step 1: Prep and Marinate the Pork

1. Begin by slicing your boneless pork shoulder into thin strips, approximately 1/4 to 1/2 inch thick. Slicing against the grain ensures the meat remains tender.
2. In a large mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, thyme, smoked paprika, cumin, salt, and pepper.
3. Add the pork slices to the bowl, using your hands to ensure every piece is thoroughly coated in the marinade.
4. Cover the bowl tightly with plastic wrap or transfer to a sealed bag. Refrigerate for at least 2 hours, though overnight (8-12 hours) provides the best flavor infusion.

Step 2: Prepare the Tzatziki Sauce

1. While the meat marinates, grate the cucumber using a box grater. Place the shavings in a cheesecloth or clean towel and squeeze out as much liquid as possible to prevent a watery sauce.
2. In a medium bowl, combine the strained cucumber, Greek yogurt, minced garlic, olive oil, lemon juice, and chopped dill.
3. Stir well to combine and season with salt to taste. Refrigerate until you are ready to serve to let the flavors meld.

Step 3: Fire Up the Grill

1. Fire up your Arteflame grill or charcoal grill. You want a high-heat zone to get a good sear.
2. If using an Arteflame, oil the flat cooktop lightly. If using a standard grate, ensure it is clean and oiled to prevent sticking.
3. Allow the grill to reach optimum searing temperature (medium-high heat).

Step 4: Grill the Pork

1. Remove the pork from the marinade and let excess liquid drip off.
2. Place the pork slices directly onto the hot grill surface. Do not overcrowd the meat; grill in batches if necessary.
3. Grill for 3-4 minutes per side. You are looking for a deep golden-brown char and crispy edges, simulating the shaved meat from a rotisserie.
4. Once cooked through and charred, remove from the grill and let rest for 5 minutes. Roughly chop the strips into bite-sized pieces.

Step 5: Assemble the Gyros

1. Briefly throw the pita breads on the grill for 30-60 seconds per side to warm them up and make them pliable.
2. To assemble, hold a warm pita in your hand. Spread a generous dollop of tzatziki sauce down the center.
3. Pile on the grilled pork, followed by tomato slices and red onion.
4. If you want to go truly authentic, add a few crispy french fries inside the wrap.
5. Dust with a pinch of sweet paprika, wrap tightly in parchment paper or foil, and serve immediately.

Tips

Creating the perfect gyro comes down to heat management and meat selection. When buying your pork shoulder, look for a piece with good marbling. The fat renders down during the high-heat grilling process, keeping the meat moist while creating those irresistible crispy bits that are characteristic of street-style gyros. Do not rush the marinating process; the acid in the lemon juice and vinegar helps break down the muscle fibers, resulting in melt-in-your-mouth tenderness. Additionally, when making the tzatziki, drying the cucumber is the most critical step. If you skip this, the water will separate from the yogurt, making your pita soggy. Finally, don't be afraid to really char the meat. The contrast between the blackened edges and the juicy interior is where the flavor magic happens.

Variations

While pork is the traditional choice for gyros in Greece, this recipe is incredibly versatile and can be adapted to suit different dietary preferences or taste profiles. You can easily swap the protein or adjust the spice levels to create a unique culinary experience. The marinade works wonders on almost any meat, so feel free to experiment. Here are a few popular ways to mix things up:

• Chicken Gyros: Substitute pork shoulder with boneless, skinless chicken thighs for a lighter, yet still juicy, option.
• Lamb Gyros: Use a leg of lamb for a richer, more gamey flavor profile that pairs beautifully with mint added to the tzatziki.
• Spicy "Gastro" Gyro: Add cayenne pepper or crushed red chili flakes to the marinade and serve with a spicy feta spread (tyrokafteri) instead of tzatziki.
• Veggie Gyros: Marinate large portobello mushrooms or halloumi cheese slices and grill them for a vegetarian alternative.
• Gyro Salad Bowl: Skip the pita bread and serve the meat and toppings over a bed of crisp romaine lettuce and quinoa.

Best pairings

A great meal deserves great company, both in terms of guests and side dishes. To turn these pork gyros into a full Mediterranean feast, focus on sides that cut through the richness of the pork and the creaminess of the yogurt. Acidic and fresh flavors work best here to cleanse the palate between bites. Since you already have the grill fired up, utilize the heat for your sides as well. Here are some excellent pairing options:

• Greek Salad (Horiatiki): A classic chunk salad with tomatoes, cucumbers, feta, Kalamata olives, and olive oil (no lettuce!).
• Grilled Vegetables: Zucchini, eggplant, and bell peppers grilled alongside the meat.
• Lemon Potatoes: Roasted potatoes with plenty of lemon juice, oregano, and olive oil.
• Drink Pairing: An ice-cold Greek lager (like Mythos) or a crisp white wine like Assyrtiko or Sauvignon Blanc.

Conclusion

Making authentic Greek Pork Gyros at home is easier than you might think, especially when you utilize the high heat of a grill to replicate the rotisserie effect. This recipe brings people together, encouraging a hands-on dining experience where everyone can build their own pita just the way they like it. Whether you are hosting a summer barbecue or looking for a fun weekend dinner project, these gyros deliver bold flavors and satisfying textures that rival any restaurant. The combination of smoky pork, zesty marinade, and fresh toppings creates a symphony of taste that celebrates the simplicity and brilliance of Greek cuisine. So, fire up the grill, gather your friends, and enjoy a taste of the Mediterranean in your own backyard.