A fantastic weeknight meal, comes together quickly. As always you can elevate the recipe if you have a bit more time, or if you are extra short on time you could also simplify it maintaining the mouthwatering end result. Perfect with my quick & easy tzatziki!
Protein Choice
I prefer to make this with pork or chicken but truly any meat or even falafel would work. You can adjust the toppings to suit your palette and protein choice!
This is a recipe that I love to make one for now and one for later in my typical style. The one for later simply gets marinated now. When I’m slicing up the meat and making the marinade, I will make a second one (sometimes 2 or 3 extras) in a resealable freezer bag. Let them sit in the fridge overnight to marinate and then pop those into the freezer the next day. When I want to make this even more quickly without having to fuss around with raw meat, I simple thaw one of these bags and it is ready to be cooked. While it cooks I prep the toppings and we are ready for dinner in under 20minutes!
Gyro Style Pita
Ingredients
- 1 lb Pork Shoulder/Butt or Tenderloin Sliced, thin strips about 1" wide and 2-3" long
Marinade
- 3 Cloves Garlic minced
- 1 Lemon juiced
- 2 tbsp Plain Yogurt
- 2 tbsp Olive Oil more for cooking
- 1 tbsp Dried Oregano
- 2 tsp Dried Thyme
- 1 ½ tsp Smoked Paprika
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
To Assemble to Pita
- 4 Greek Style Pitas
- 1 Cup Tzatziki
- 1 Tomato thinly sliced
- 1/2 Red Onion thinly sliced
- 1 Cup Iceberg Lettuce shredded
Instructions
- Mix all marinade ingredients into a large bowl. Thinly slice pork into approximately 1"x4" strips and mix into the bowl with the marinade. Let marinate for at least 1 hr, or overnight. Alternatively, place pork and marinade into a freezer bag, remove all air, and place in the freezer for up to 3 months.
- Heat up skillet with 1 tablespoon olive oil. Once hot, add pork, flat in one layer, don't overcrowd the pan. Cook a couple minute until it gains some colour, flip and cook until the other gains colour as well. Repeat with the rest of the pork.
- While the pork cooks, prep the toppings. Slicing the tomatoes & onions and shredding the lettuce.
- Once the pork is cooked through, heat up the pitas on the same pan to add some extra flavour and pliability. Optional: season the pita (sprinkle a mix dried oregano, salt, and dried rosemary) while warming it.
- Assembly time! Place each pita on a plate, spread tzatziki generously over the pita, top with a handful of pork, tomatoes and onions, roll to close, and bon apetite!