Gyro grec

Slice the pork into thin strips, no thicker than a pencil — this is what lets the edges catch and char the way shaved meat does off a spit. Toss with olive oil, lemon juice, garlic, oregano, thyme, paprika, salt and pepper. Cover and marinate in the fridge at least 1 hour, ideally overnight.

• 800 g pork, sliced
• 60 ml olive oil
• 2 tbsp lemon juice
• 4 cloves garlic
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

✅ C'est prêt quand : the pork has marinated for at least 1 hour and smells strongly of garlic and oregano

Grate the cucumber on the coarse side of a box grater, then squeeze handfuls hard over the sink to wring out as much water as possible — this one step is what keeps tzatziki thick instead of watery. Mix the squeezed cucumber with yogurt, garlic, vinegar, dill, olive oil and salt. Chill until needed.

• 1 medium cucumber
• 300 g Greek yogurt
• 2 cloves garlic
• 1 tbsp white wine vinegar
• 1 tbsp fresh dill
• 1 tbsp olive oil
• 1/2 tsp salt

✅ C'est prêt quand : the tzatziki is thick enough to hold a spoon standing up and tastes bright with garlic

If using, fry or bake the frozen fries according to the package until golden and crisp, around 190°C (375°F) if frying or 220°C (425°F) if baking. Keep them warm — a few hot, salty fries tucked inside the wrap is how most gyro shops in Greece actually serve it.

• 200 g frozen fries

✅ C'est prêt quand : the fries are golden and crisp outside

Heat a cast-iron pan or griddle until very hot, almost smoking, around 200°C (392°F). Lay the pork strips in a single layer, not crowded, and let them sit without moving for a couple of minutes so the edges go dark and crisp before you flip. Cook in batches until no pink remains and the juices run clear, an internal temperature of at least 70°C (160°F).

• 800 g pork (from step 1)

✅ C'est prêt quand : the pork is fully cooked through with deeply browned, crisp edges

Warm the pita breads for about 30 seconds a side in a dry pan or over a flame until soft and lightly toasted. Pile on the seared pork, a few fries, tomato, red onion and a generous spoonful of tzatziki, then finish with chopped parsley and wrap or fold to eat.

• 4 pita breads
• 2 tomatoes
• 1 small red onion
• a few sprigs fresh parsley

✅ C'est prêt quand : the pitas are warm and pliable and each one is filled and wrapped