This authentic Greek pork gyros souvlaki recipe brings the vibrant flavors of Mediterranean street food right to your kitchen in just 20 minutes. The tender, marinated pork pieces are quickly pan-fried to juicy perfection, creating that irresistible combination of charred exterior and succulent interior.
Perfect for busy weeknights or casual weekend meals, these homemade souvlakia deliver restaurant-quality results with minimal effort – making them an ideal choice for anyone who loves quick, flavorful Greek cuisine.
Ingredients Needed
- Pork Tenderloin: Cut into strips for quick and even cooking
- Aromatics: Chopped garlic and sliced red onion for authentic flavor
- Marinade Base: Olive oil and red wine vinegar to tenderize meat
- Herbs: Dried oregano, thyme, and rosemary for Mediterranean flair
- Natural Sweetener: Honey to create caramelization
- Tzatziki Components: Fresh cucumber, garlic, olive oil, and Greek yogurt
- For Serving: Pita breads, sliced onions, tomatoes, and optional lettuce
Step-by-Step Instructions
- Marinate the Pork: Combine pork strips with garlic, onion, herbs, oil, vinegar, and honey. Let rest for 2+ hours or overnight
- Cook the Meat: Sauté marinated pork in a hot pan for 1 minute per side until crispy outside and tender inside
- Prepare Tzatziki: Blend oil and garlic, mix with grated cucumber (squeezed dry), yogurt, and seasonings
- Warm the Pitas: Brush with oil, season, and bake at 250C for 1 minute
- Assemble Gyros: Spread tzatziki on pitas, top with pork, onions, and tomatoes, then wrap
Cooking Techniques
Getting that perfect gyros texture is all about timing and temperature! The secret to juicy, crispy pork lies in that super-hot pan. Let each piece of meat develop its tasty brown crust without moving it around too much – just 1 minute on each side does the trick. The marinade helps create a beautiful caramelized exterior while keeping the inside tender. Don’t skip the marinating time – those 2 hours (or overnight) make a big difference in flavor!
Make-Ahead Tips
The best part about this recipe is how you can prep ahead! The meat marinade and tzatziki sauce both taste even better when made in advance. You can prepare the tzatziki up to 3 days before and keep it in the fridge – just give it a quick stir before serving. The meat can marinate overnight, making this perfect for planning ahead. Just remember to bring the meat to room temperature about 30 minutes before cooking for the best results.
Serving Suggestions
Let’s set up a proper Greek feast! While the classic wrap with tomatoes and onions is amazing on its own, you can create a full spread with some tasty sides. Set out bowls of extra tzatziki, sliced vegetables, and warm pita bread. Add a simple Greek salad with cucumbers, tomatoes, and feta cheese. For a casual party, create a “build-your-own gyros” station where everyone can add their favorite toppings. Don’t forget those crispy fried potatoes – they’re perfect stuffed right into the wrap or served alongside!
Quick Substitutions
No worries if you’re missing some ingredients! Can’t find pork tenderloin? Pork loin works great too – just slice it thin. Fresh herbs can replace dried ones (use double the amount). For a lighter version, try Greek yogurt instead of regular. No red wine vinegar? White wine vinegar or lemon juice will do the job. If you’re in a rush and can’t make tzatziki, the recipe’s suggestion of yogurt or a simple mayo-mustard mix works well – though the homemade tzatziki is worth trying when you have time!
Homemade Greek Pork Gyros Souvlaki
Equipment
- Large non-stick pan
- Food processor
- Large bowl
- Grater
Ingredients
For the pork gyros
- 1 whole pork tenderloin cut into strips
- 1 clove garlic chopped
- 1/2 whole red onion sliced
For the tzatziki sauce
- 1 whole cucumber
- 500 g yogurt
To serve
- 4 pieces pita breads
Instructions
- 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.