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Greek Gyros

A delicious, colorful Greek dish — make it, and you won't regret it! I dearly love Greek cooking; I especially adore tzatziki and often make it to go with all sorts of dishes. Greek gyros takes some effort — you have to bake the pitas ahead of time (though you can certainly buy them ready-made) and marinate the meat. But the result is worth it! The meat comes out incredibly aromatic, the pitas are delicious, and the sauce is bright and fresh. This one is especially good to prep before heading out for a picnic and assemble on the spot. All in all, I recommend giving it a try.

MarinochkaAuthor avatar
Recipe author
Greek gyros
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 7 g
Fats 32 % 13 g
Carbohydrates 51 % 21 g
226 kcal
GI: 10 / 0 / 90
  • Make the spice blend: 1. Grind the cumin and coriander in a mortar. 2. Add the rest of the spices. 3. Pour in the olive oil. 4. Mix everything well and let it stand for a while. Marinate the meat: 1. Cut the pork into large chunks. 2. Pour the spice blend over the meat and work it in with your hands for a couple of minutes, rubbing the spices into the pieces. 3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. Make the pitas: 1. Sift the flour. 2. Add the salt and yeast and stir. 3. Combine the water and olive oil and pour into the flour. 4. Knead the dough for 10 minutes. 5. Put it in a bowl, cover with a towel, and let it rest at room temperature for 2 hours. 6. Divide the dough into 12 equal pieces. 7. Roll each into a thin round. 8. Heat a dry skillet. Cook each pita for about 30 seconds on one side, flip and cook for a minute, then flip again and cook another 30 seconds. Make the tzatziki (right before serving or ahead — it keeps in the fridge for a couple of days): 1. Take a medium cucumber, preferably young. Cut it into small cubes, salt lightly, and let it sit 10–15 minutes to release its juice. 2. Put the yogurt in a bowl. 3. Add olive oil, salt, and pepper to taste. 4. Press in the garlic. 5. Drain the cucumbers and squeeze them dry through a sieve. 6. Stir the drained cucumber into the yogurt and mix well. 7. Chill until serving. Make the filling: 1. Heat a skillet with olive oil. 2. Peel the onion and slice into half-rings. 3. Fry until lightly golden. 4. Add the meat and cook until done (10–15 minutes), keeping it juicy. 5. Wash the tomatoes, remove the stems, slice into rounds, then cut each round in half. Assemble: fold a pita in half, tuck the filling — fried meat and tomatoes — into the middle, and top with tzatziki. And that's it. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Acedophilin 3.2 % fat content - 58  kcal/100g
  • 'rastishka ' - 122  kcal/100g
  • Danone drinking yogurt - 76  kcal/100g
  • Drinking yogurt 'agusha' - 87  kcal/100g
  • 'aktimel' natural - 83  kcal/100g
  • Danone yogurt with 2.2% fat content - 96  kcal/100g
  • 'mazhetel' - 48  kcal/100g
  • Ermann fat yogurt - 152  kcal/100g
  • Yogurt with 3.5% fat content - 68  kcal/100g
  • Natural yogurt with 1.5% fat content - 48  kcal/100g
  • Low-fat milk yogurt - 38  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - lean roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Zira - 112  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Ground hot pepper - 21  kcal/100g
  • Oregano dry - 306  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Marjoram dry - 271  kcal/100g
  • Dry yeast - 410  kcal/100g

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