Gyros - The World's Food
The World's Food
Yield: 12
Time: 6 hours + overnight
Delicious spiced meat, tangy tzatziki and fresh veggies in warm pita bread
Ingredients
1/4 cup olive oil1/4 cup canola oil
2 Tablespoons yellow mustard
1/4 cup red wine vinegar
1 Tablespoon cumin
2 Tablespoons salt
2 Tablespoons sweet paprika
1 Tablespoon red pepper flakes
1 Tablespoon black pepper
3 Tablespoons honey
3 cloves garlic, minced
3 Tablespoons oregano
1 onion, sliced
5 pounds pork shoulder meat, sliced thinly and tenderized with a mallet
1 large potato, cut in half
4 bamboo skewers
1 onion, quartered
1 tomato, quartered
8 pita, warmed
2 cups tzatziki
1 tomato, sliced
1 onion, sliced
Preparation
Step 1
Mix marinade ingredients (olive oil, canola oil, mustard, vinegar, cumin, salt, paprika, red pepper flakes, pepper, honey, garlic, oregano and onion) together in a large bowl, then rest at room temperature until the onions soften, about 10 minutes
Mix marinade ingredients (olive oil, canola oil, mustard, vinegar, cumin, salt, paprika, red pepper flakes, pepper, honey, garlic, oregano and onion) together in a large bowl, then rest at room temperature until the onions soften, about 10 minutes
Step 2
Add pork to the bowl and mix thoroughly with your hands so all pieces of pork are coated in marinade
Step 3
Cover with plastic wrap and refrigerate overnight
Step 4
Preheat oven to 350 F
Step 5
Push skewers through potato halves, two skewers per half, to serve as a base for the pork
Step 6
Thread the marinated pork slices down onto the skewers
Step 7
Top each skewer with an onion quarter and a tomato quarter
Step 8
Place gyros tower in a skillet or large baking dish
Step 9
Wrap with aluminum foil and bake 3 hours. The internal temperature will reach about 175 F
Step 10
If the juices in the bottom of the skillet begin to burn, add water
Step 11
Remove foil and return gyros tower to the oven for another 30-40 minutes
Step 12
Cut the gyros from top to bottom and fill warm pita with pork, tzatziki and toppings of your choice
Step 13
Wrap in butcher paper or parchment paper and foil
This recipe was inspired by: https://akispetretzikis.com/en/recipe/5874/spitikos-gyros-choirinos
