HOMEMADE GREEK PORK GYROS SOUVLAKI RECIPE
Make your own traditional Greek pork souvlaki with gyros with this easy to follow recipe and discover what makes this souvlaki the most popular Greek street food!
Provided by Eli K. Giannopoulos
Categories Main
Time 20m
Number Of Ingredients 20
Steps:
- To prepare this souvlaki recipe start by preparing the pork gyros. Mix into a large bowl the tenderloin (cut into strips), the garlic, the red onion, 3-4 tbsp of olive oil, 1-2 tbsp of red wine vinegar, some thyme, some rosemary, and mix with your hands. Squeeze the ingredients together, so that all the flavours blend and add 1/2 tbsp of honey. Wrap the bowl and put it into the fridge. Leave the marinade in the fridge for at least 2 hours, before using it (ideally leave it over night).
- In a (very hot) large non-sticking pan, add the tenderloin along with the ingredients of the marinade, and sauté for 1 minute on each side, without stirring, until the meat is nicely coloured, crispy and tender inside.
- To prepare the tzatziki sauce for the pork gyros, pour in a food processor the olive oil and garlic and blend until the garlic is diluted (don't leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 of red wine vinegar, salt and pepper and mix. (This recipe is for 5-6 servings. Store in the fridge and always serve cold.)
- Use a cooking brush to oil the pita breads on both sides and season with salt, pepper and oregano. Place a large pan (upside down) at the bottom of the oven, place the pita breads on top, and bake in preheated oven at 250C for about 1 minute.
- Pork gyros is usually served wrapped, like a sandwich. To serve, spread some tzatziki sauce on the pita breads and top with the pork gyros, some slices of red onion, some sliced tomato and wrap.
- For an easier version, you can substitute the tzatziki sauce with some fresh yogurt or some mustard and mayonnaise sauce.
GROUND BEEF GYROS
If your family likes gyros as much as mine, they'll love this easy version that's made with ground beef instead of lamb. I found the recipe in a newspaper and adapted it to fit our tastes. They're very much like the ones served at a local restaurant. A cucumber yogurt sauce adds an authentic finishing touch. -Ruth Stahl, Shepherd, Montana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 5 ingredients. Chill. In a large bowl, combine seasonings; crumble beef over mixture and mix lightly but thoroughly. Shape into 4 patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Cut patties into thin slices; stuff into pita halves. Add lettuce, tomato and onion. Serve with the yogurt sauce.
Nutrition Facts : Calories 357 calories, Fat 16g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 257mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
PORK GYROS
This lemon-bright and paprika-dusted pita filling is based on memories of the gyros served at Kalimera Souvlaki Art in Melbourne, Australia, one of the best Greek restaurants in a city that supports a great number of them. I've cooked it here in the oven, but the preparation would take well to the grill. However you prepare it, serve the crisped meat with warm pita, cucumbers, tomatoes and onion, tzatziki sauce, hot sauce, French fries, mint leaves, really whatever you like.
Provided by Sam Sifton
Categories meat, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put pork shoulder on a plate, and place in the freezer for approximately 1 hour, or until it is firm to the touch. Put meat on a cutting board, and using a sharp knife, remove and discard any skin, then slice the meat thinly against the grain, into 1/2-inch slices.
- Make the marinade. In a large bowl, whisk together the lemon juice, 1/4 cup olive oil and garlic. Using a box grater, grate the tomato and one of the onions into the marinade, then add 1 tablespoon of the paprika, along with the salt, pepper and oregano leaves. Whisk again, then place the sliced pork into the marinade, toss to combine and cover and refrigerate the meat for at least one hour and up to overnight.
- When ready to cook, heat oven to 450. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Quarter the remaining onion, add it to the pork and marinade and toss once to combine. Remove the pork and onion from the marinade, and place on the pan, spreading everything evenly across it.
- Put the pork in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30-40 minutes. Check the meat at around 20 minutes to see how much liquid is in the pan. If there is a lot, remove the pan, and pour off all but a few tablespoons. Remove the finished pork from the oven, allow to rest for a minute or two, then chop into bits. (To make the pork even crisper, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced pork, and sauté until everything curls tight in the heat.) Scatter the remaining paprika over the top of the meat, and serve with warm pita, sliced cucumbers and onions, tomato, tzatziki sauce, hot sauce, French fries, scattered mint leaves, ketchup, really whatever you like.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 46 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 13 grams, Sodium 662 milligrams, Sugar 3 grams
HOMEMADE TRADITIONAL GREEK PORK GYROS
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.
Provided by by Jenny | The Greek Foodie
Categories Main
Number Of Ingredients 20
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 749 kcal, Carbohydrate 12 g, Protein 57 g, Fat 51 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 191 mg, Sodium 4252 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 33 g, ServingSize 1 serving
AMERICAN GYROS
Authentic Greek gyros are made with pork and chicken, but I prefer this version. It uses the same spices but is made with ground lamb and/or beef. Plus it's perfect for making ahead of time and heating it when you make your gyros. Don't forget to make tzatziki!
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 1h55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
- Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
- Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
- Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
- Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 3.4 g, Cholesterol 72 mg, Fat 17.8 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 6.7 g, Sodium 548.8 mg, Sugar 0.6 g
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