Greek Pork Gyros on the Grill

Introduction

Make authentic Greek Pork Gyros at home with the incredible searing power of the Arteflame grill. Thinly sliced pork is marinated, seared at 1,000F, and finished to perfection on the flat-top griddle. Serve it in a warm pita with traditional toppings for a flavorful meal that rivals any Greek restaurant.

Ingredients

• 2 lbs pork shoulder, thinly sliced
• 1/4 cup lemon juice
• 1/4 cup red wine vinegar
• 1/4 cup Greek yogurt
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp butter (for cooking)
• 4 large pita breads
• 1/2 red onion, thinly sliced
• 1/2 cup tzatziki sauce
• 1/2 cup diced tomatoes
• 1/2 cup shredded lettuce

Instructions

Step 1: Prepare the Grill

1. Pour some vegetable oil onto three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood on top of the soaked napkins.
3. Light the paper napkins and let the fire burn for about 20 minutes until the cooktop reaches grilling temperature.

Step 2: Marinate the Pork

1. In a large bowl, mix lemon juice, red wine vinegar, Greek yogurt, garlic, oregano, smoked paprika, cumin, salt, and black pepper.
2. Add the thinly sliced pork and toss to coat evenly.
3. Cover and refrigerate for at least 1 hour, preferably overnight.

Step 3: Sear the Pork

1. Add butter to the hot center grill grate.
2. Place the marinated pork slices onto the hot center grate and sear for 1-2 minutes per side to lock in juices.

Step 4: Finish Cooking the Pork

1. Move the seared pork to the flat cooktop to finish cooking.
2. Cook until the internal temperature reaches 135F, then remove from the grill (it will continue to rise to 150F while resting).

Step 5: Warm the Pita

1. While the pork is resting, place the pitas on the flat cooktop to warm for about 30 seconds per side.

Step 6: Assemble the Gyros

1. Slice the grilled pork into strips.
2. Layer the pork, red onions, diced tomatoes, shredded lettuce, and tzatziki sauce onto the warm pita.
3. Wrap and serve immediately.

Tips

• Use pork shoulder for the best combination of flavor and tenderness.
• Butter enhances the flavor better than olive oil.
• Let the meat rest for a few minutes after grilling to retain juiciness.
• For extra char, sear the pork again on the center grill grate before serving.

Variations

1. Chicken Gyros: Use boneless, skinless chicken thighs instead of pork for a lighter option.
2. Beef Gyros: Substitute pork with thinly sliced beef ribeye for a richer, beefy flavor.
3. Spicy Gyros: Add 1 tsp cayenne pepper to the marinade for extra heat.
4. Mediterranean Gyros: Top with feta cheese and kalamata olives for a Greek-inspired twist.
5. Vegetarian Gyros: Use grilled portobello mushrooms instead of meat and add extra tzatziki for creaminess.

Best Pairings

• Greek salad with feta and olives
• Grilled halloumi cheese
• Oven-roasted lemon potatoes
• Classic hummus with pita chips
• A glass of chilled white wine or Greek Retsina

Conclusion

Mastering Greek Pork Gyros on the Arteflame grill is easy and rewarding. The combination of high-heat searing and gentle finishing on the flat cooktop guarantees juicy, flavorful results every time. Give this recipe a try and enjoy a restaurant-quality Greek meal at home!