Pork Gyro

I have an addiction to Mediterranean wraps! This is my third time making gyros a different way and I think my fifth or sixth wrap in general. So good!

Pork Gyro

Prep Time45 minutes
Cook Time2 hours
Total Time2 hours 45 minutes
Course: Dinner, Lunch
Cuisine: greek
Servings: 5 wraps



  • 2 cups greek yogurt
  • 3 tbsp chopped garlic
  • 3 tbsp lemon juice
  • 1 tsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1 tbsp oregano
  • 2 tbsp olive oil
  • 3 lbs Pork Loin
  • 1 tsp salt
  • half onion

Rest of the Sandwich

  • 2 roma tomato sliced into half moons
  • 1 large onion sliced
  • 2-3 cups feta cheese crumbled
  • 1 head green leaf lettuce shredded
  • hot sauce
  • 2-3 cups tzatziki sauce


  • Slice the pork loin into thin cutlets, trimming any fat and grizzle.
  • Place the cutlets under a sheet of plastic wrap and hammer thin with a mallet
  • Whisk together the marinade ingredients in a large bowl then fold in the meat. Cover the bowl with plastic wrap and refrigerate for at least 4 hours.
  • Preheat the oven to 400F
  • Poke a 10" or larger skewer through the half onion and place it flat side down in a large oven safe pan
  • Layer the meat on the skewer pressing occasionally to keep tight
  • If necessary add extra skewers at an angle to help sturdy the meat pile
  • Roast the meat at 400F for 2 hours.
  • To assemble the sandwiches carve off some meat, then fry it briefly and add it to a grilled pita with desired toppings.