Pork Gyros

Gyros is a favourite in all Greek households.  It's a great way to feed a HUGE crowd, or small one if you get the craving!!  As we did yesterday.


My partner Lee and Phil, his Greek brother from another mother, organise the gyro at the College Lawn when requested as well as Mike's annual Grand Prix party which is held on his HUGE terrace balcony overlooking the race track.   Phil, ex publican and foodie extraordinaire, has turned Lee into a Greek charcoal specialist!!  Lee has now accumulated about 5 different charcoal contraptions and we have just added another being the wood fired oven..  This is a great feat considering that when I moved in nearly 10 years ago the only thing he cooked was spaghetti bolognaise...the meat sauce having no spices, no garlic and hardly any salt...  Now he marinades his lamb chops the Greek way with salt, pepper, greek oregano and finishes them off with lemon juice... and his bolognaise sauce is FABULOUS!!

However I digress..... The wonderful and beautiful Marie, who I have the great pleasure in working with again has requested last night's recipe... This one if for you.


Every Greek household has their own spice mix for gyro.  However the recipe below is a combination of my mum's marinade for pork gyro or combination pork/chicken gyro including the addition of some of my favourite spices..


2.5 kilo pork neck or shoulder
1 tbs salt (at your discretion)
1/2 tbs paprika
2 tsp greek oregano
1 tbs crushed coriander seeds
1 tsp garlic powder
1 tsp onion powder
1 tsp ground pepper
1/2 bunch chopped parsley
1/2 bunch sliced spring onion
1/3 cup vegetable oil

1. Slice the pork in palm size slices about 1 cm thickness

2. Combine the salt, pepper and remaining spices in a container.

3.  In a large bowl line the bottom with one layer of the meat.  Sprinkle some of the spices, then some of the parsley and spring onions.  Continue to do this until all meat is covered.

4. Pour the vegetable oil over meat and with clean hands mix well to ensure all marinade is dispersed evenly.

4. Marinade in fridge overnight.

NOTE: As we decided on making the gyro at lunchtime for dinner, I added about 1/3 of lemon juice to speed up the tenderising of the meat.

To assemble, thread on spit one piece at a time and secure.  Youtube has loads of instructions.  Cook for about 2 1/2  hours or until ready.

The recipe above caters for our family of 5 with left overs for the next day.  If you are catering for a large party allow for 300 gr of meat per person.  You can serve with a buffet of salads or set up your own souvlaki bar with tzatziki, lettuce, tomato, onion etc and everyone can make their own souva...or you can allocate someone to make them for your guests.

Lee taking orders

Loads of hungry people waiting for their Grand Prix souva..That's Phil on the left, Lee on the right and Al supervising in the middle.

The host Mike on the left and Leeroy enjoying a bevy after a  huge day on the charcoal.

The magnificent view from the balcony overlooking the track

Enjoy and kali orexi xxx
Kalliroy aka Carol