Greek Gyro Pita with Tzatziki
Juicy oregano-marinated pork tucked into warm pita with tomato, onion, fries, lettuce, and creamy tzatziki.
Equipment
- Large skillet
- Mixing bowls
- Box grater
- Tongs
Ingredients
Gyro Meat
- 1 1/2 lb pork shoulder thinly sliced
- 1/4 cup olive oil
- 2 tbsp lemon juice fresh
- 1 tbsp dried oregano
- 4 cloves garlic minced
- 1 tsp fine salt
- 1/2 tsp black pepper
Tzatziki and Filling
- 1 cup Greek yogurt thick
- 1/2 medium cucumber grated and squeezed dry
- 1 tbsp fresh dill chopped
- 1 tbsp lemon juice
- 4 pieces pita breads warmed
- 2 medium tomatoes sliced
- 1/2 medium red onion thinly sliced
- 2 cups lettuce shredded
- 2 cups cooked fries hot and crisp
Instructions
Marinate and make tzatziki:
- Toss the pork with olive oil, lemon juice, oregano, garlic, salt, and pepper. Rest for 20 minutes while preparing the toppings.
- Stir the yogurt, squeezed cucumber, dill, lemon juice, and a pinch of salt together. Chill until ready to serve.
Cook the pork:
- Heat a large skillet over medium-high heat. Cook the pork in batches until browned at the edges and cooked through, about 6 to 8 minutes per batch.
- Transfer the cooked pork to a plate and keep it warm while heating the pitas.
Assemble:
- Spread tzatziki over each warm pita. Add lettuce, tomato, onion, pork, and a handful of fries.
- Fold the bottom of each pita up and wrap in paper. Serve immediately with extra tzatziki.
Notes
- Do not crowd the skillet or the pork will steam instead of brown.
- Squeeze excess water from the cucumber for thick tzatziki.
- Assemble only when ready to eat.
Nutrition
Calories: 720kcalCarbohydrates: 63gProtein: 40gFat: 34gSaturated Fat: 9gCholesterol: 105mgSodium: 1120mgFiber: 6gSugar: 8g