“Pitogyro is a complex word, from pitta – that’s Greek bread and gyros – the pork or chicken that is inside the pitta.”
“Pitogyro” is a word synonymous to Greeks and although you may think it is not as well-known as the Greek salad or “Spanakopitta”, you will be surprised with how many people know it, or how many Greeks “die” for it. Pitogyro is a complex word, from pitta – that’s Greek bread and gyros – the pork or chicken that is inside the pitta. To make gyros, pieces of meat are placed on a tall vertical spit, which turns in front of a source of heat, usually an electric broiler. If the meat is not fatty enough, strips of fat are added so that the roasting meat always remains moist and crisp. The rate of roasting can be adjusted by varying the strength of the heat and the distance between the heat and the meat, allowing the cook to adjust to varying rates of consumption. The outside of the meat is sliced vertically in thin, crisp shavings when done. It is generally served in an oiled, lightly grilled piece of pita, rolled up with various salads and sauces.
Salads include thin slices of onion and tomato while the sauce is usually tzatziki.
The taste of “pitogyro” is unbelievable yet very heavy so you need to have a strong stomach to digest it and be used to garlic and onion. It’s considered junk food and is not expensive at all.
Being one of those Greeks I do love “pitogyro” too, so today I chose to share with you a homemade recipe of this delicious food. Hope you enjoy it and that you will find it easy to make.
“Marinating your pork can take from 2-5 hours that is why it is best to cover it with cling film and leave your marinated meat in the fridge”
- Nutrition Information:
- Ingredients for the "gyro"
- Filling for the pitta with the gyro:
- Tzatziki Sauce
Level of difficulty: 3/5
Estimated time in the kitchen: 1 hour and 20 minutes (excluding preparation)
Calories:587cl – per pitta
2 pork tenderloin pieces cut in extremely thin slices
10 twigs of fresh oregano – all oregano leaves removed and used
500ml of good quality white vinegar
1 red onion thinly sliced
3 mashed cloves of garlic
350 ml of pure Greek olive oil
Himalayan salt to season
3 Greek round pitta breads
1 medium size, red onion, cut in half, thinly sliced – shared for the 3 pittas
1 big ripe tomato, cut in half, thinly sliced – shared for the 3 pittas
1 generous soupspoon of Tzatziki sauce – check recipe in the next tab –
350g Greek yogurt (or plain full-fat yogurt)
2 large cucumbers
2-3 tbsp lemon juice
4 garlic cloves, crushed
extra virgin olive oil
Combine all ingredients together and stir for a creamy sauce – Add plenty of fresh or dry mint
Use a medium sized oven dish and mix the thin slices of tenderloin, red onion slices, mashed garlic, oregano leaves, white vinegar, olive oil and salt.
By using your hands, mix all the ingredients well, cover your mixture with cling- film and place it in the fridge for 2-3 hours.
Stir your marinate occasionally to make sure that it is going to be absorbed by the meat.
Choose a big and shallow pan and put it on a very hot hob. When the pan is extremely hot place the already marinated gyros in, including all its juices.
Allow cooking for 5-6 minutes before you turn it on the other side and keep turning every 5-6 minutes until the meat is well cooked crispy and nearly no juices are left.
Take a Greek round pita and place it in the pan while the meat is cooking for two minutes. Remove it and put plenty of tzatziki on it. Then put 1/3 of the cooked gyro on top of the tzatziki, tomato and red onions.
Put the pitta on an oven proof paper and roll it in and then tie your pitta with a string.
Repeat the procedure with the rest of the pittas. Serve with french fries or plain.