Gyros recipe
Gyros recipe for 4 people
Ingredients – Meat:
600 g pork in strips (e.g. neck chop or ham)
2 tbsp olive oil
2 cloves garlic, pressed
1 tbsp lemon juice
2 tsp dried oregano
1 tsp paprika (preferably smoked)
Salt and pepper
Ingredients – Tzatziki:
1 cucumber
2,5 dl greek yogurt (10%)
1-2 cloves garlic, pressed
1 tbsp greek olive oil
1 tsp vinegar or lemon juice
Salt and pepper
Accompaniments for serving:
4 pitabrød eller fladbrød
Tomat i skiver
Rødløg i tynde skiver
Evt. lidt pommes frites (som i Grækenland)
Evt. salat, feta, “Tirokafteri”/Fetadip eller Hummus
Procedure:
1. Marinate the meat:
Mix olive oil, garlic, lemon juice, oregano, paprika, salt and pepper. Turn the meat in the marinade and leave it to marinate for at least 30 minutes (or up to overnight in the refrigerator).
2. Make tzatziki:
Coarsely grate the cucumber and squeeze out the liquid (use a clean tea towel if necessary).
Mix it with yogurt, garlic, olive oil, vinegar and a little salt/pepper.
Taste and let it sit in the refrigerator to develop the flavor.
3. Fry the meat:
Fry the marinated meat in a hot pan for 5-7 minutes, until cooked through and lightly golden.
4. Warm bread:
Heat the pita bread in the oven or on a pan until soft and warm.
You can spray a little Greek virgin olive oil on the pita bread before heating it in the oven or pan.
5. Serve gyros:
Fill the bread with meat, tzatziki, tomato, red onion and possibly some French fries.
Roll up as a wrap, or serve open with filling on top.
Serving tips:
Use warm flatbread/pita bread and fill with meat, tzatziki, tomato, red onion and French fries. Wrap your Gyros in baking paper just like in Greece. In our gyros recipe, you can also fill other dips in the pita bread, such as “Tirokafteri” which is a spicy feta dip, hummus or similar.
Optionally, serve your gyros on a plate with tzatziki, Greek salad (tomato, cucumber, onion, feta, olives). Instead of french fries, you can also make some spicy potato boats or potatoes in lemon sauce, just like in Greece.
Beverages
Beverages you can serve with your Gyros:
Cold Greek beer (e.g. Mythos or Fix)
Retsina or ouzo for the adventurous
Lemonade with fresh mint as a non-alcoholic alternative
You can also read more about gyros in Copenhagen, where you can order it as catering or have our chefs come out and make an authentic gyros at your place.
History of gyros
📜 The history of Gyros – in brief
Gyros came to Greece in the 1920s when Greek refugees from Asia Minor brought the dish with them.
The Greeks created their own gyros recipe with a pork version (as opposed to lamb or beef in the Middle East) and added the classic tzatziki, tomato, onion, and pita bread.
The word gyros (γύρος) means “to turn around” – just like the meat does on the vertical skewer.
🌍 International distribution
Gyros became popular internationally in the 1960s and 70s, especially in the United States, where many Greek immigrants opened diners and takeaways.
Today, gyros are found in many countries as a street food favorite – often with local variations.
- Gyros became popular in Athens and Thessaloniki in the mid-20th century – and quickly became a popular favorite.
🌊 Greek migration and transformation
After the Greco-Turkish War (1919–1922) and the subsequent population exchange between Greece and Turkey, many Greek refugees from Asia Minor (especially from Smyrna and Constantinople) came to the mainland.
They brought with them culture, cooking and recipes – including Gyros, which the Greeks shaped into their own identity.
🌍 Gyros today: More than just food
Gyros are a cultural symbol of integration, adaptation and identity.
It represents the meeting between East and West, between tradition and modernity.
In Greece, it’s not just takeaway – it’s a piece of cultural heritage and a taste of home for many.
🥙 Fun fact:
In Greece, gyros is typically eaten with pork, but chicken is also popular. Beef and lamb are used less often, but can be found, also as a gyros recipe.