Homemade Traditional Greek Pork Gyros
User Reviews
5.0
60 reviews
Excellent
-
Prep Time
3 hrs
-
Cook Time
1 hr mins
-
Additional Time
1 d
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Servings
8
-
Calories
749 kcal
-
Course
Main Course
-
Cuisine
Greek
Homemade Traditional Greek Pork Gyros
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This homemade traditional Greek pork gyros is the real deal and better than anything you can get at a restaurant. Brined, then marinated, and cooked on a vertical rotisserie in the oven, it would also be perfect for the grill.
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Ingredients
The meat
- 4 lbs pork shoulder cutlets
- 1 lb pork belly thinly sliced
For the brine
- ¼ cup sea salt
- ¼ cup brown sugar
- 1-2 bay leaves
- 1 tablespoon whole peppercorns
- 2-3 fresh herb sprigs Like sage and rosemary sprigs
- 3-4 cloves
- 4 garlic cloves crushed
For the marinade
- ½ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 tablespoon sumac
- 1 tablespoon dry oregano
- 1 tablespoon fresh ground pepper
- 1 teaspoon chili flakes
- 2 teaspoons sea salt
- 2 tablespoons fresh herbs roughly chopped, like fresh thyme, oregano, rosemary, sage
For serving
- smoked paprika optional
- lemon slices optional
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Instructions
Brine the pork
- For the brine, place the sugar, salt, in a sauce pan with a cup of water. Simmer on medium heat for 3-4 minutes until sugar and salt have dissolved.
- Fill a large container or pot with the sugar-salt mixture and water. Add the bay leaves, peppercorns, cloves, garlic, and herbs. Stir well. Place the pork in the brine. Make sure it is fully immersed and cover with water. Chill overnight.
Marinate
- Remove the meat add dry the pieces well with a paper towel.
- In a bowl, mix ½ cup of olive oil, 1 tablespoon white wine vinegar, 1 tablespoon honey, 1 tablespoon dry oregano, 1 tablespoon sumac, 2 teaspoons sea salt, roughly chopped, like fresh thyme, oregano, rosemary, sage and some freshly ground pepper.
- Place meat pieces in a pan and pour the marinade all over. Rub pieces with marinade. Let pork belly sit for 3 hours or overnight.
Roast
- Preheat the oven to 350°F.
- Pierce the pork pieces on the vertical rotisserie. Add the pork belly slices between the cutlets. Add half a lemon on top or half an onion. Place meat on a rimmed baking sheet. Bake in the oven for 1 hour and 30 minutes. Turn pork around every 30 minutes to ensure even cooking.
Notes
- Alternative cooking method
- You can bake the gyro inside parchment paper, like kleftiko.
- Use regular wooden skewers to pierce the pork cutlets and pork belly slices. Wrap gyro in parchment paper, secure it tightly with some twine and bake for one hour. Tear the parchment and place gyro on a rimmed baking sheet to finish cooking. Bake for 30 minutes, turning the gyro every 10 minutes to become crispy with a nice color. You can also use your broiler for 2-3 minutes on each side to crisp it up.
- Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
Nutrition Information
Show Details
Calories
749kcal
(37%)
Carbohydrates
12g
(4%)
Protein
57g
(114%)
Fat
51g
(78%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
6g
Monounsaturated Fat
27g
Trans Fat
1g
Cholesterol
191mg
(64%)
Sodium
4252mg
(177%)
Potassium
1060mg
(30%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
115IU
(2%)
Vitamin C
9mg
(10%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 749 kcal
% Daily Value*
| Calories | 749kcal | 37% |
| Carbohydrates | 12g | 4% |
| Protein | 57g | 114% |
| Fat | 51g | 78% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 1g | 50% |
| Cholesterol | 191mg | 64% |
| Sodium | 4252mg | 177% |
| Potassium | 1060mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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