Gyro Pita
The greatest handheld object in Europe: warm pita, spiced pork, cold tzatziki, and yes, chips inside. Arguing about the chips is how you reveal you have never been to Greece.
- Total time
- 17 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Mix the yoghurt with the squeezed cucumber, garlic, a splash of the olive oil and a pinch of salt to make the tzatziki, then chill it while you cook.
Toss the pork strips with the remaining oil, paprika, oregano, cumin, salt and pepper.
Heat a large frying pan over high heat and cook the pork in a single layer, undisturbed, for 3 minutes, then stir and cook 4 to 5 minutes more until browned all over and cooked through to at least 63C/145F.
Wipe the pan, warm the pitas for 30 seconds a side until pliable and slightly blistered.
Pile the pork down the middle of each pita, add tomato, red onion and a generous spoon of tzatziki, then roll tightly in paper so it survives the first three bites.
Read all that and thought “absolutely not”?
Completely fair. Gyro Pita is sitting in the Greek kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Greek kitchen
Lemon, oregano and a suspicious amount of feta.