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Pork Gyro Recipe

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Pork gyro

You simply have to try my pork gyro recipe!

Here it is… As promised… My homemade pork gyro recipe.

My family and I were in Kefalonia Greece last week and we couldn’t get enough of these. Traditionally, these gyros are made with pork shoulder as it is a fatty – and also delicious cut.

You could do the same but I decided to make the recipe with pork tenderloins. The end result was much leaner but equally as delicious.

All of the ingredients for this pork gyro recipe are easy to find.

I picked everything needed for my pork gyro recipe at my local supermarket. So no excuse for putting things off! You simply have to try this.

Make this recipe your own…

I got the flavour just right for my family and me. Feel free to adjust though. Make the marinade and taste it before adding the pork.

Add more of anything you feel will improve it. We all have different taste preferences so please use this authentic gyro recipe as a guide.

If you would rather use another meat, go for it. Pork is great but this gyro recipe works well with chicken thighs and beef too.

Forward planning…

You will need to do some forward planning if you want to make these exactly as pictured at home. You will find my tzatziki recipe here and my homemade pitas here.

Of course you could just purchase these but homemade is almost alway best.

Place the pork tenderloin in your freezer for about a half hour as it will make it easier to slice the discs of meat.

For best results, be sure to marinate the meat over night and cook on skewers over hot coals. You will need metal skewers.

Making pork gyros

Thinly sliced pork tenderloin for the skewers.

Making pork gyros

Marinate the meat for three to 24 hours. The longer the better

Making pork gyros

Skewer the pork disks onto metal skewers and closely together as possible.

Making pork gyros

Cooking the pork in this way achieves a nice char on the exterior while leaving the meat tender and juicy.

Making pork gyros

Don’t forget the fresh salad veg!

Pork gyro

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Yield: 6 - 8

How To Make Pork Gyros

How To Make Pork Gyros
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes


  • 2 pork tenderloins sliced into thin discs
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1/2 teaspoon dried mint
  • 8 cloves garlic very finely chopped
  • 1 tablespoon paprika
  • Juice of two lemons
  • 150ml olive oil
  • Salt and pepper to taste


  1. Place the thyme, oregano, mint, garlic, paprika, lemon juice, olive oil, salt and pepper in a large bowl.
  2. Add the pork disks and rub the marinade into the meat. Ensure all of the pieces are nicely coated.
  3. Allow to marinate for three to 24 hours. The longer the better.
  4. When you are ready to cook, build a charcoal fire in your barbecue. I use the two second rule. When your coals are white hot and your hand burns when placed at cooking height above them after two seconds, you're good to go.
  5. Skewer the meat and place over the coals.
  6. Grill, turning often until you have a nice char on the exterior and the meat is cooked through.
  7. Remove from the heat and chop the pork into even smaller pieces.
  8. Check for seasoning adding whatever you like. More salt and pepper perhaps.
  9. Wrap the meat in warm pitas and top with plenty of tzatzuki and fresh salad vegetables.

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I hope you enjoy this simple but delicious pork gyro recipe. If you do try it, please don’t be a stranger. Leave a comment. I’d love to hear from you.

Catherine Stevens

Wednesday 29th of April 2020

I use this recipe all the time, the marinade is spot on! - I cook it for about 12 minutes in the oven on skewers. It doesn't need any longer as the lemon will cook the pork to as extent. Thanks for this!

Dan Toombs

Wednesday 29th of April 2020

Hi Catherine Thanks for the e-mail and great to know. Dan

Dave Scott

Sunday 16th of August 2015

I made this with pork belly the exact same way with a dash of soy sauce as well. These gyros are the truth and if spiciness complies, I could still bring it up to notch, you know, to taste.

Dan Toombs

Monday 17th of August 2015

Hi Dave - I love these with pork belly too. And spice... Spice is good!


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