Pork Gyros

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A delicious Greek-style dish, full of flavour and fun to make!

Using pork shoulder steaks, serve in flatbreads with your favourite garnishes – these will soon become a family favourite! 

Prep time: 20 mins

Cook time: 2 hrs and 30 mins

Serves: 6

Cooking Skill: Not Too Tricky

Ingredients

6 British boneless pork shoulder steaks (900g)
For the marinade:
2 tablespoons oil
2 tablespoons white wine vinegar
3 teaspoons ground cumin
3 teaspoons ground paprika
1 tablespoon dried oregano
1 teaspoon dried chilli flakes
2 tablespoons runny honey
2 teaspoons onion granules
2 teaspoons salt
2 teaspoons black pepper
1 large onion, cut in half lengthwise
2 large metal or wooden skewers
To serve:
Flatbreads, such as pitta, tortilla wraps, or naans
Prepared tzatziki
Fresh garnishes such as sliced tomatoes, sliced onion, and freshly chopped parsley

Method

Step 1

Tenderise the pork steaks between two pieces of greaseproof or parchment paper with a rolling pin or heavy saucepan. Set aside.

Step 2

Put all the marinade ingredients into a large bowl and stir well to combine. Add the steaks and coat well on both sides. Cover and refrigerate for a minimum of 2 hours, or ideally overnight. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.

Step 3

Put each onion half, cut side down into a foil-lined large ovenproof roasting dish. Pierce 2 skewers to each onion half, leaving the sharp ends of the skewers facing upright.

Step 4

Carefully ‘thread’ the pork steaks onto the two skewers, brushing with the remaining marinade. Cover with the foil and cook for 2½ hours in the oven, basting occasionally with the meat juices. 

Step 5

Remove the pork from the oven and rest for 10 minutes, then carve from top to bottom with a sharp knife. Coat in the remaining meat juices from the roasting dish.

Step 6

Serve the sliced pork in flatbreads of your choice, with a selection of garnishes and French fries.

Each serving provides

Based on pork shoulder steaks excluding serving suggestions
Energy

1118kj

267kcal

13%

Fat

13.2g

19%

Saturates

3.2g

16%

Sugars

6g

7%

Salt

2.12g

35%

% of an adult's Reference intake
Typical energy values per 100g: 964kJ, 230kcal, 11.4g fat, 2.7g saturates
Each serving provides: 29.2g Protein, 7g Carbohydrate, 1.3g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Tenderise the pork steaks between two pieces of greaseproof or parchment paper with a rolling pin or heavy saucepan. Set aside.

Step 2

Put all the marinade ingredients into a large bowl and stir well to combine. Add the steaks and coat well on both sides. Cover and refrigerate for a minimum of 2 hours, or ideally overnight. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.

Step 3

Put each onion half, cut side down into a foil-lined large ovenproof roasting dish. Pierce 2 skewers to each onion half, leaving the sharp ends of the skewers facing upright.

Step 4

Carefully ‘thread’ the pork steaks onto the two skewers, brushing with the remaining marinade. Cover with the foil and cook for 2½ hours in the oven, basting occasionally with the meat juices. 

Step 5

Remove the pork from the oven and rest for 10 minutes, then carve from top to bottom with a sharp knife. Coat in the remaining meat juices from the roasting dish.

Step 6

Serve the sliced pork in flatbreads of your choice, with a selection of garnishes and French fries.

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