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Gyros — griechisches Pita-Wrap

Greece's favourite fast food: spiced pork (or chicken) marinated, stacked and roasted, then shaved into thin, crisp-edged slices and wrapped in a warm, oil-brushed pita with tzatziki, tomato, red onion and a tangle of fries. At home you skip the vertical spit and pan-roast the marinated meat instead — same garlicky, oregano-scented, smoky-savoury wrap that's eaten on every Greek street corner.

Von Eleni Papadakis · Mediterranean editor · Veröffentlicht 2026-06-03 · Aktualisiert 2026-06-03
Zum Rezept →
Vorber.
25 min
Kochen
20 min
Ruhezeit
3 h
Gesamt
225 min
Ergibt
4 wraps
Schwierigkeit
Medium
#greek#pork#wrap#street-food#weeknight
Kurze Antwort · Antwort in 30 Sekunden

Marinate thinly sliced pork (shoulder) in olive oil, red wine vinegar, garlic, oregano, paprika, cumin and a little yogurt for a few hours. Roast or pan-fry it hard so the edges crisp and char, then slice. Warm pita brushed with oil on a hot pan until soft and blistered. Build each wrap: pita, tzatziki, the hot meat, sliced tomato and red onion, a few fries and a pinch of paprika or oregano, then roll up tightly in paper. Eat right away.

  • Use well-marbled pork shoulder, sliced thin and marinated, then cooked hot for crisp, charred edges.
  • Warm the pita with a little oil so it's soft and pliable — a cold, stiff pita cracks.
  • The classic build includes tzatziki, tomato, onion AND a few fries inside the wrap.

Equipment

  • Frying pan / griddle (or oven)
  • Bowl

Zutaten

Pork & marinade

  • 700 g pork shoulder, thinly sliced
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar; 2 tbsp yogurt
  • 3 garlic cloves; 2 tsp oregano; 1 tsp each paprika & cumin; salt, pepper

Tzatziki

  • 250 g thick Greek yogurt
  • ½ cucumber, grated and squeezed dry; 1 garlic clove; dill; lemon

To build

  • 4 pita breads
  • Tomato and red onion, sliced
  • Fries (chips); paprika or oregano to finish

Zubereitung

  1. SCHRITT
    01

    Mix the sliced pork with the olive oil, vinegar, yogurt, grated garlic, oregano, paprika, cumin, salt and pepper. Marinate at least 3 hours, ideally overnight.

  2. SCHRITT
    02

    Stir the grated, squeezed cucumber into the yogurt with crushed garlic, chopped dill, a squeeze of lemon and salt. Chill.

  3. SCHRITT
    03

    Cook the marinated pork in a very hot pan (or under a hot grill/in a hot oven) in batches, spreading it out so it browns and the edges crisp and char rather than stew, about 6–8 minutes. Chop or slice it.

  4. SCHRITT
    04

    Brush the pitas lightly with oil and warm them in the hot pan until soft, pliable and lightly blistered.

  5. SCHRITT
    05

    Spread tzatziki on each warm pita, pile on the hot pork, add tomato, red onion and a few fries, sprinkle with paprika or oregano, and roll up tightly in paper. Serve immediately.

Make ahead

Marinate the pork overnight (the flavour deepens) and make the tzatziki ahead. Cook the meat, warm the pitas and fry the chips fresh at serving time, then build the wraps. The marinated raw pork also freezes well.

Storage

Best assembled and eaten fresh while the meat is hot and the pita soft. Cooked gyros meat keeps 3 days refrigerated and reheats well in a hot pan; tzatziki keeps 3 days. Warm pitas and fry chips fresh, and build wraps to order — a pre-built wrap goes soggy.

Variations

Chicken gyros

Use chicken thigh with the same marinade — lighter and very popular.

Gyros plate (merida)

Serve the meat on a plate with pita, tzatziki, fries and salad instead of wrapped.

Vegetarian

Use marinated mushrooms or halloumi for a meat-free wrap with the same garnishes.

Serve with

Tzatziki and warm pitaA Greek saladFries inside or alongsideA cold beer or frappé

Nutrition per serving

620 kcal 30 g fat 54 g carbs 36 g protein 6 g sugar 4 g fiber 920 mg sodium
Allergens: Gluten, Milk

Nutrition values are estimates based on the metric measurements. Adjust as needed.

Häufige Fragen

What's the difference between gyros and souvlaki?

Gyros is meat seasoned, stacked and roasted on a vertical spit, then shaved into thin slices as it cooks. Souvlaki is small chunks of meat grilled on skewers. Both are often wrapped in pita with tzatziki, tomato and onion, but gyros is shaved rotisserie meat while souvlaki is skewered cubes — different cooking method and texture.

How do I make gyros without a vertical spit?

At home, marinate thinly sliced pork (or chicken) and cook it hard in a very hot pan, under a grill, or in a hot oven, spreading it out so the edges crisp and char like spit-roasted meat. You won't get the exact rotisserie texture, but the marinade and a good hard sear get you a delicious, authentic-tasting wrap.

What goes in a gyros wrap?

A warm pita spread with tzatziki, the hot sliced meat, sliced tomato and red onion, and — classically in Greece — a few fries (chips) tucked inside, with a sprinkle of paprika or oregano. It's all rolled tightly in paper. Lettuce isn't traditional; tomato, onion, tzatziki and fries are the core.

Why is my pita cracking?

Cold, dry pita is stiff and cracks when rolled. Warm it first — brush lightly with oil and heat in a pan or oven until soft, pliable and just blistered. A fresh, soft, warmed pita folds around the filling without splitting. Greek-style pita (thicker, no pocket) wraps better than thin pocket pita.

Can I make gyros with chicken?

Yes — chicken gyros is hugely popular and lighter. Use boneless chicken thigh (juicier than breast) with the same olive-oil, vinegar, garlic and oregano marinade, and cook it hard for crisp edges. Build the wrap exactly the same way with tzatziki, tomato, onion and fries.

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