There are many ways to make gyro, especially the traditional shop method with stacked layers of marinated meat turning slowly next to the heat. That is the professional way, the one we all know from the smell of the taverna and the Sunday walk by the souvlaki shop.

But today, I’m sharing the home version — simple, achievable, full of Greek flavor. No machinery, no equipment, just a pan, good meat, herbs, vinegar, and time for the marinade to do its work. You can make it any day of the week, without planning for hours, and it still tastes like Greece.

This is the kind of recipe that becomes a habit. Juicy pork, rosemary and oregano, honey for balance, the right touch of olive oil, onion and garlic giving depth.

You cook it in batches on high heat, you wrap it in a warm pita or bread with tzatziki, and suddenly the whole house smells like summer and Sunday afternoons.

My family loves this one. It disappears from the table before I even sit down. It is easy, honest, homemade, the kind of meal that brings everyone closer without effort.

If you have never tried making gyro at home, start with this. One time is enough to prove that you don’t need a vertical rotisserie to enjoy real Greek flavor.

Warm pita, fresh tomato, a spoon of creamy tzatziki and you’ve just made gyro in your own kitchen.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 pork tenderloin 400 g
1 medium onion
3 sprigs rosemary
3 sprigs oregano
2 cloves of garlic, crushed whole
5 tablespoons Olive Oil
5 + 2 tablespoons white wine vinegar
coarse salt
pepper
1 teaspoon honey
Tzatziki Sauce

Greek pita bread

Directions

Slice the pork tenderloin into very thin strips, almost shaving it rather than cutting thick pieces. Place it in a large bowl.

Finely slice the onion and add it to the meat.
Add the rosemary, oregano, crushed garlic, olive oil, white wine vinegar, salt, pepper and honey. Mix well with your hands so every piece is coated and the flavors spread evenly. Cover and refrigerate for at least two hours, ideally overnight for deeper flavor and tenderness.

When ready to cook, remove the meat from the marinade and let it come to room temperature.

Heat a wide pan (or cast iron grill pan) over high heat until very hot. Lay the pork slices in a single layer without crowding. Sear until golden on one side, then turn and cook until caramelized and slightly crisp on the edges. Continue with the remaining meat, working in batches for best texture. If you prefer, you can also spread the meat on a baking tray and roast at high heat until browned, then finish in a pan for extra char.

Warm the pita breads for a few minutes so they become soft and flexible and develop light color.

Spread tzatziki inside each pita. Add the freshly cooked gyro meat, tomato, onion, and any preferred toppings. Fold and press lightly so everything holds together.

Serve immediately while hot and aromatic.

Tip
The secret is to marinade the meat properly! The vinegar added at the end gives the gyro a very authentic and characteristic flavor so don’t skip it!

Adapted from Akis Petretzikis