This homemade traditional Greek pork gyros is the real deal and better than anything you can get at a restaurant. Brined, then marinated, and cooked on a vertical rotisserie in the oven, it would also be perfect for the grill. The crispy yet tender gyros is served with warm pita, tomatoes, tzatziki, fries, or anything you like, is a delicacy not to be missed.

If you love this Homemade traditional Greek Pork Gyro, you will also love these Pork Skewers With Yogurt Lemon Sauce, Chicken Skewers Orzo Bowls with Lemon or Bifteki-The Greek Burger!

A plate with sliced tomatoes and onions, olives, feta cheese cubes, pieces of greek gyro lemon wedges and pitas.

Why this recipe sings

It is a well-known fact I make souvlaki every time I feel homesick. It is also my most requested dish every time we have guests. I make versions with chicken and pork, wrapped in homemade pitas, and served with lots of veggies, sauces, and fries.

I was on a quest to make authentic traditional Greek pork gyro on a vertical rotisserie. Lacking the outdoor grill, I found a relatively small vertical rotisserie I could use in my oven. It took a few tries to perfect this recipe. Lots of cuts of meat went on that rotisserie, and Daryl had to sample my homemade gyros versions daily for a week. He was not complaining; he is, after all, my trusted recipe tester but let’s say he had had enough of my gyro escapades. I consulted my butcher for what cut would be perfect for traditional Greek pork gyros at home. We tried various combinations, and the perfect Greek gyros is finally here. It was a major win to perfect the tenderness of the salty, crispy meat that is such a popular delicious food back home in Greece.

A plate with sliced tomatoes and onions, olives, feta cheese cubes, pieces of gyro, lemon wedges and pitas.

What is gyro meat made of

Traditional Greek gyros is prepared mainly with pork or chicken on a vertical metal spit turning around its axis, cooking with the fire on one side. The cooked meat is cut vertically with a sharp knife into small pieces and wrapped in pita bread with sliced tomatoes, onions, and tzatziki sauce. We call it gyros pita. It is also served on a platter paired with the same ingredients.

Lebanese shawarma and Mexican tacos al pastor are all similar to gyros. All are descended from the Turkish döner kebab (from Turkish dönmek = I turn) created in the city of Bursa in the mid-19th century.

Doner kebab consists of lamb, beef, or chicken; however, a variation with pork prevailed in Greece. At first in Greece, the gyros were called doner (or doner kebab), but in the early 1970s, the Greek term “gyros” (from the Greek word γύρος gyros, ‘circle’ or ‘turn’) was adopted.

The Greek-American version of gyros is like doner kebab.

How to make pork gyros at home

To make a great traditional Greek gyro, the meat must be tender and not be too lean. The fat adds so much flavor and also gets crispy and delicious. A lean cut with no fat will produce a dry, tough gyro.

The best combination is pork shoulder cutlets with some sliced pork belly.

A pan with pork shoulder cutlets next to a pan with sliced pork belly.

All the meat is brined for 24 hours. Then it marinates for a good amount of time before getting on the skewer. This preparation seems long, but it is easy and worth it. Trust me!

Brine

This is what you need for the brine*:

Fill a small saucepan with water.

Add the salt and sugar and simmer over medium-low heat for 3-4 minutes until the sugar and salt have diluted. Fill a large container with water and mix in the sugar/salt mixture. Stir well. Add all the other brine ingredients. Stir and add the meat. Make sure it is covered fully with water. Place in the fridge and brine the meat, if possible, for 24 hours. It will result in very tender, juicy meat.

Marinade

This is what you need for the marinade*:

Spices on a plate a pan with pork marinating, and three small bowls with vinegar, honey, and olive oil.

The marinade intensifies the gyro’s taste and makes it very flavorful and aromatic. The longer you leave the meat in the marinade, the more it will absorb the seasonings. If you want to marinate meat quickly, use the vacuum-seal method. Get the right equipment; you can vacuum seal your meat and shorten the time you need to wait before cooking.

Mix all the ingredients together in a bowl. Make sure the honey is well-fixed with everything. Rub marinade on the meat, place it in the fridge, and marinate for 3 hours or overnight.

How to make it

Raw pork cutlets on a vertical rotisserie with half a lemon on top, in a baking pan.

Preheat the oven to 350°F.

Place the vertical skewer on a baking sheet and stack the cutlets by piercing them in the middle. Cut the pork belly slices in half and place them in between the pork cutlets. Trim some fat from the pork belly if you feel it is too much. I concentrate on placing the more meaty parts of the pork belly slices on the skewer and trimming most of the fat. I leave just enough for crispiness and flavor. Otherwise, the gyros might be too fatty and rich.

Place on top half a lemon or half an onion—Cook in the oven for 1 hour and thirty minutes. Rotate the pan in the oven every half hour to cook evenly.

Let the gyro rest for 10-15 minutes. Using a sharp knife, slice/shave the gyros vertically to serve.

*Find the complete recipe with measurements below.

Pork gyros on a vertical rotisserie with some pieces cut o the plate and half a lemon.

How to eat gyro

Serve gyro on a platter with a cut-up warm pita, sliced tomatoes, tzatziki, spicy whipped feta, olives, and lemon slices to squeeze for a bright note. Add a sprinkle of smoked paprika before serving.

You can also make gyros souvlaki. Brush a pita with a little olive oil and warm it on a cast iron or on a baking sheet in the oven. Place some gyro shavings in the middle of the pita. Add a generous tablespoon of sliced tomatoes, onions, and a tablespoon of tzatziki sauce. Check this souvlaki recipe for inspiration.

Tips and tricks

Some grills have rotisserie; you can use it for cooking the gyro there. Remember to set the rotisserie to rotate often to cook the gyro evenly.
You can improvise and make a vertical rotisserie of 3-4 wooden skewers. Stuck them on onion and lemon halves—stack the meat as directed and cook. The skewers will work great with terrific results.
You can also substitute chicken for pork. Use skinless, boneless thighs and skip the brine; marinate the chicken for 3-4 hours or overnight. Cook for 45 minutes, then check every 15 minutes with a meat grilling thermometer if the chicken has reached 165°F and juices run clear. Be careful not to overcook. Cover with aluminum foil if the edges are crisping up too quickly.