This recipe for pork gyros is both easy and full of flavour. The meat is cut into thin strips and marinated in a mixture of yoghurt and homemade gyros seasoning, which gives it just the right taste of the Mediterranean. The strips are threaded onto skewers with fresh vegetables and cooked in the oven – or better still, put them on the barbecue or fry them in a pan if you want extra browning and flavour.
Serve the gyros skewers with a simple, fresh rice salad – a perfect way to use up leftover rice from earlier in the week.
Add a couple of warm pitta or flatbreads and a generous helping of tzatziki to complete the meal.
A simple but genuinely tasty weeknight dish that makes it easy to bring a little taste of Greece into your home.
Easy and versatile gyros
Pork gyros with vegetables is a versatile dish that can be cooked in the oven, on the barbecue or in a pan, depending on what you prefer or have to hand.
With just a few simple ingredients and plenty of seasoning, you get a juicy, well-spiced meal that is ready in no time.
The rice salad and warm bread make the dish complete, and all of it can be adapted to what you have in the kitchen.
That makes gyros perfect for everyday cooking when it needs to be easy, quick and full of flavour.
Pork gyros with vegetables and rice salad
Ingredients
Gyros skewers
- 1 pork tenderloin
- 2 onions, cut into wedges
- 1 green pepper, cut into large chunks
- 4 tbsp Greek yoghurt
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried thyme
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp ground cinnamon
- 1/2 tsp onion powder
- Salt and freshly ground pepper
- Oil
Rice salad
- 400 g cooked rice (about 180 g uncooked)
- 250 g fine green beans
- 1 cucumber, diced
- 1 red pepper, cut into strips
- 1 red onion, cut into thin strips
- 2 handfuls fresh spinach
- 2 handfuls flat-leaf parsley, chopped
- 100 g feta
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, grated or crushed
- Salt and freshly ground pepper
To serve
- Flatbreads or pitta, optional
- Tzatziki – click here for the recipe
Method
- Trim the tenderloin of any silver skin and fat, and cut the meat into long, thin slices/strips.
- Mix the yoghurt with the spices, season with salt and freshly ground pepper and add a little oil. Stir well and turn the meat in the marinade until coated.
- Toss the vegetables with a little oil and season with salt and freshly ground pepper.
- Fold the strips of meat concertina-style and thread them onto 4 skewers, alternating with the vegetables. Spread everything out gently so the meat isn’t packed too tightly.If you are using wooden skewers, soak them in water for about 20 minutes so they don’t burn during cooking.
- Cook the skewers in a preheated conventional oven (top and bottom heat) at 215°C for about 12-15 minutes. It is a good idea to rest the skewers across a foil tray or similar so they are lifted off the baking tray.You can of course also cook the skewers on the barbecue or fry them in a pan in a little oil until golden and cooked through.
Rice salad
- Boil the beans until just tender, rinse them in plenty of cold water, and cut them into smaller pieces.
- Mix the ingredients for the vinaigrette (olive oil, lemon juice and garlic) and season with salt and freshly ground pepper.
- Put all the rice salad ingredients in a bowl, pour over the vinaigrette and toss well.Keep chilled until ready to serve.
Serving
- Serve the juicy gyros skewers with the rice salad, bread and tzatziki.
Nutrition
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