Homemade Greek Gyros (How to Make Greek Kebab)

Gyros is a typical Greek recipe, a street food similar to Turkish kebab, but made with pork, vegetables and tzatziki , the famous sauce made with Greek yogurt and cucumbers. A must-have in Greek taverns and inns, it can be easily replicated and served as a main course for a tasty dinner with friends or a family lunch, which will also win over the little ones.

In its traditional version, the meat is marinated with spices and herbs, cooked on a large vertical skewer and cut into thin slices; it is then placed inside the pita, the soft and round bread cooked in a pan, or served  on a plate, together with tzatziki, tomatoes, salad, onions and French fries.

We propose a homemade variation, in which the loin is cut into strips, distributed on a large baking tray, seasoned well with seed oil, salt and freshly ground pepper, then baked in the oven until it is well browned and crispy. At that point, all that remains is to stuff the pitas, spreading them with sauce and adding the ingredients in layers, then serve everything immediately with a portion of chips.

What is a Gyros? Where Are Gyros From?

Gyros is a popular Greek dish consisting of seasoned meat—traditionally pork or chicken—cooked on a vertical rotisserie, then sliced and served in pita bread with tomatoes, onions, and tzatziki sauce. The origins of gyros trace back to the Ottoman Empire’s döner kebab and the Middle Eastern shawarma, which inspired the Greek version adapted with local flavors and ingredients. Gyros gained widespread popularity in Greece during the mid-20th century as a convenient and flavorful street food. Their arrival in the United States came with Greek immigrants in the 1960s and 70s, who introduced gyros to American palates through diners and food stands.

How is Gyro Pronounced?

In English, gyro is commonly pronounced as “YEE-roh” or “ZHIH-roh.”

Pro Tips for The Best Homemade Gyros

• Choose fresh pork shoulder or chicken thighs with some fat for juicy, flavorful gyros.
• Let the meat marinate for at least a few hours or overnight to deeply infuse it with the spices and herbs.
• Thin slices cook more evenly and become tender with a nice char when grilled or pan-fried.
• Cook meat in batches if needed to maintain heat and get a good sear.
• Heat the pita bread briefly on the grill or pan for softness and added aroma.

Can I Use a Different Protein?

Absolutely! While traditional gyros are made with pork or chicken, you can easily use other proteins like beef, lamb, or turkey depending on your preference. For a vegetarian option, grilled mushrooms or marinated tofu can be great alternatives that still absorb the spices well.

Can I Add Anything Else to Gyros?

Yes, you can definitely add more ingredients to customize your gyros! Popular additions include fresh vegetables like cucumbers, lettuce, and bell peppers for extra crunch and freshness. You can also add feta cheese for a tangy, creamy twist or sprinkle some oregano and chili flakes for added flavor. Some people like to drizzle extra sauces like garlic sauce, hot sauce, or even hummus to elevate the taste.

Can I Make Gyros Ahead of Time?

Yes, gyros can be made ahead of time! You can marinate the meat and even cook it in advance, then store it in the refrigerator for up to 2 days. When ready to serve, simply reheat the meat gently to keep it juicy and warm. You can also prepare the toppings and sauces ahead and store them separately. However, it’s best to assemble the gyros just before eating to keep the pita bread from becoming soggy and to enjoy the freshest flavors and textures.

Does It Freeze Well?

Yes, cooked gyro meat freezes well and can be stored in airtight containers or freezer bags for up to 2 to 3 months. Freezing helps preserve the flavors and texture, but it’s best to freeze the meat separately from the pita and fresh toppings to maintain their quality. When ready to eat, thaw the meat in the refrigerator overnight and reheat gently to keep it juicy. Avoid freezing assembled gyros, as the bread and fresh ingredients don’t freeze well and can become soggy or lose texture.

How to Store Homemade Gyros

To store homemade gyros properly, keep the cooked meat in an airtight container in the refrigerator for up to 2 days. Store the pita bread separately, wrapped in foil or plastic wrap, to prevent it from drying out or becoming soggy. Fresh toppings like tomatoes, onions, and lettuce should be stored separately in sealed containers to maintain their crispness. Sauces like tzatziki can be kept in a small airtight jar in the fridge. When ready to eat, gently reheat the meat and warm the pita before assembling the gyros for the best texture and flavor.

How to Make Homemade Gyros

Thinly slice the loin with the help of a sharp knife, then arrange the slices on a baking tray lined with baking paper.

Season with a generous drizzle of oil.

Season with a pinch of salt and a grind of black pepper, then cover with a sheet of cling film and leave to rest for 30 minutes.

Once the resting time has elapsed, cook the meat in a static oven at 350°F/180°C for 20-25 minutes, turning it and stirring it halfway through cooking, until it is nice and crispy.

Fry the potatoes in plenty of oil until golden brown, then arrange them on a plate with absorbent paper and season with salt.

Heat the pitas and place them on a plate one on top of the other, so that they remain warm.

Wash the tomatoes and cut them into slices that are not too thin.

Rinse the lettuce and chop it roughly.

Make the accompanying sauce: grate the cucumber finely and squeeze it well, so as to eliminate the excess water.

Collect the Greek yogurt, cucumber, chopped dill, salt, pepper and oil in a bowl.

Mix all the ingredients well with a spoon.

Spread two tablespoons of tzatziki sauce on the base of the first pita.

Spread the salad and 2-3 slices of tomato. At this point, if you want, you can add a few thin slices of red onion.

Add a few pieces of pork loin.

Place some french fries.

Close the pita with a piece of baking paper and serve it, together with the French fries. Enjoy!