Greek Souvlaki Gyros

If you have made my souvlaki, you may have already stuffed it into a pita with some veggies and tzatziki, but if you have not, you are in for a real treat…

The first step is to make a batch of souvlaki. These mediterranean inspired skewers of tender pork are full of the best flavors of lemon, garlic, herbs and red wine vinegar.

Take a look at my souvlaki recipe here and then let’s get started with these gyros…

Once the souvlaki has been grilled to perfection, gather your gyro assembly ingredients…

• • • • Vine Ripened Tomatoes – thinly sliced and seasoned with sea salt and black pepper
      • Red Onions – very thinly sliced, tossed in olive oil, sea salt and black pepper
      • Tzatziki Sauce – the best cool and creamy cucumber sauce that is perfect on a gyro
      • Feta Cheese – crumbled over the other ingredients to add a tangy hit of flavor

To assemble, pull some souvlaki off of a skewer and place it onto a fluffy pita. Nestle some thinly sliced tomatoes and red onions next to the souvlaki and spoon some tzatziki over everything. Crumble some feta over top and if you haven’t seasoned your tomatoes and onion yet, be sure to add a pinch of sea salt and black pepper.

These souvlaki gyros are the perfect way to enjoy souvlaki either the day you grill it up or as leftovers. The combination of juicy grilled pork with the fresh vegetables and creamy tzatziki gives all of the delicious mediterranean vibes.

These gyros also make for great meal preps. Pack everything up individually and then assemble and enjoy.

Kalí órexi!

Print Recipe

Greek Souvlaki Gyros

Pitas filled with souvlaki, fresh veggies, creamy tzatziki and feta.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Main Course

Cuisine: Greek, Mediterranean

Ingredients

Greek Souvlaki

• 2 - 2 1/2 pounds of pork tenderlion
• 1 teaspoon of whole peppercorns
• 2 teaspoons of sea salt
• 2 teaspoons of dried greek oregano
• 1 teaspoon of dried rosemary
• 1 teaspoon of paprika
• 1/3 cup of a neutral oil
• 4 cloves of garlic, finely minced
• 2 tablespoons of red wine vinegar
• 2 tablespoons of fresh lemon juice
• 1 tablespoon of dijon mustard

Gyro Assembly

• pitas
• tomatoes, thinly sliced
• red onion, thinly sliced
• tzatziki sauce
• feta, crumbled

Instructions

Greek Souvlaki

• Add a teaspoon of whole peppercorns into a mortar and crush until fine. Add 2 teaspoons of sea salt and crush until incorporated into the peppercorns. Add 2 teaspoons of dried Greek oregano, 1 teaspoon of rosemary and 1 teaspoon of paprika and crush until completely combined. Set aside for now. 
• Cut the pork tenderloin into 1 inch pieces and lightly pound each piece with a meat tenderizer and transfer into a large bowl 
• Add 1/3 cup of a neutral oil, a tablespoon of dijon mustard, 4 cloves of finely minced garlic, 2 tablespoons of red wine vinegar, 2 tablespoons of lemon juice and 1 tablespoon of dijon mustard and massage until all of the pork is coated
• Add the seasoning mixture and mix until evenly distributed 
• Let the pork marinade at room temperature for 60 minutes or chill for up to 12 hours 
• Thread the marinaded pieces of pork onto soaked bamboo skewers or metal skewers 
• Grill over medium to medium high heat for 3-4 minutes per side until caramelized on the outside and cooked through with an internal temperature of 145 degrees 

Assembly

• Pull the souvlaki off of the skewers and serve in a pita with thinly sliced tomatoes, red onions, tzatziki and some crumbled feta
• Enjoy!