favorite
print
like
Serves
US | Metric
Ingredients
  • 1 kg Pork Shoulder steaks, flattened out
  • 500 g Greek Yoghurt
  • 1 Lemon, juiced
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 1 tbsp Garlic Powder
  • 1 tbsp Ground Coriander
  • 1 tbsp Ground Cumin
  • 1 tbsp Smoked Paprika
  • 1 tbsp Cayenne
  • 1 tsp Ground Cinnamon
  • 2 tbsps Olive Oil
  • ½ Large Onion
  • 6 Wooden Skewers, soaked. Or 3 metal skewers
Pork Gyros Pork Gyros

Pork Gyros

Layers of juicy pork shoulder steak, marinated for 24 hours in lovely fragrant spices then slowly roasted on skewers...all wrapped up in soft fluffy flatbreads with lashings of Tzatziki. COME ON!!

Prep 10 minutes
Total 14 hours

This ideally needs to be marinated overnight so the day before you want to cook, apart from the Pork and onion, mix all of the spices and wet ingredients in a large bowl. Then cover a chopping board with clingfilm and place your pork chops on top, place another sheet of clingfilm over pork and with a heavy object (I used a rolling pin) or a meat tenderiser, bash your pork to flatten it; you want them to be around 1-2cm thick. Put the flattened pork into the marinade, cover and pop in the fridge overnight.


The next day, take the marinated meat out of the fridge a good hour before you want to cook and preheat your oven to 180℃ Make sure your oven is empty with just one base at the bottom! Remove the other wire racks so there is space enough to fit the meaty tower!


Line a baking tray with foil, and place the onion half flat side down in the middle. With the skewers pierce the onion in three places in a triangular shape - if you're using wooden skewers like I did, use two together to help strengthen the structure. If using metal skewers, one each will be fine. Now you can start to layer the pork chops, tap the excess yoghurt off and slowly push down on to the skewers until you reach the bottom, keep going with the rest of the chops, turning each one 90 degrees in the other direction as you go, do this until you have skewered all of the meat.


Pop in the oven for 1 hour and 30mins, taking out half way and basting with the juices. The fat will help to keep the meat lovely and moist, you can serve this slightly pink in the middle, you don't want to over cook this! Don't worry about any blackening on the top and around the outside, this is just the skewers catching slightly and the yoghurt charring up, the meat inside will still be lovely and juicy!


After the cooking time is up, carefully take out and allow to rest for 5mins. With a big carving knife, slice down the tower so shavings of meat fall off - like a traditional kebab! Serve on a big platter with flatbreads, some tzatziki and a lovely big greek salad...yamas!

Pork Gyros Pork Gyros

Pork Gyros

Layers of juicy pork shoulder steak, marinated for 24 hours in lovely fragrant spices then slowly roasted on skewers...all wrapped up in soft fluffy flatbreads with lashings of Tzatziki. COME ON!!

favorite
print
like
Prep 10 minutes
Total 14 hours
Serves
US | Metric
Ingredients
  • 1 kg Pork Shoulder steaks, flattened out
  • 500 g Greek Yoghurt
  • 1 Lemon, juiced
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 1 tbsp Garlic Powder
  • 1 tbsp Ground Coriander
  • 1 tbsp Ground Cumin
  • 1 tbsp Smoked Paprika
  • 1 tbsp Cayenne
  • 1 tsp Ground Cinnamon
  • 2 tbsps Olive Oil
  • ½ Large Onion
  • 6 Wooden Skewers, soaked. Or 3 metal skewers

This ideally needs to be marinated overnight so the day before you want to cook, apart from the Pork and onion, mix all of the spices and wet ingredients in a large bowl. Then cover a chopping board with clingfilm and place your pork chops on top, place another sheet of clingfilm over pork and with a heavy object (I used a rolling pin) or a meat tenderiser, bash your pork to flatten it; you want them to be around 1-2cm thick. Put the flattened pork into the marinade, cover and pop in the fridge overnight.


The next day, take the marinated meat out of the fridge a good hour before you want to cook and preheat your oven to 180℃ Make sure your oven is empty with just one base at the bottom! Remove the other wire racks so there is space enough to fit the meaty tower!


Line a baking tray with foil, and place the onion half flat side down in the middle. With the skewers pierce the onion in three places in a triangular shape - if you're using wooden skewers like I did, use two together to help strengthen the structure. If using metal skewers, one each will be fine. Now you can start to layer the pork chops, tap the excess yoghurt off and slowly push down on to the skewers until you reach the bottom, keep going with the rest of the chops, turning each one 90 degrees in the other direction as you go, do this until you have skewered all of the meat.


Pop in the oven for 1 hour and 30mins, taking out half way and basting with the juices. The fat will help to keep the meat lovely and moist, you can serve this slightly pink in the middle, you don't want to over cook this! Don't worry about any blackening on the top and around the outside, this is just the skewers catching slightly and the yoghurt charring up, the meat inside will still be lovely and juicy!


After the cooking time is up, carefully take out and allow to rest for 5mins. With a big carving knife, slice down the tower so shavings of meat fall off - like a traditional kebab! Serve on a big platter with flatbreads, some tzatziki and a lovely big greek salad...yamas!