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Pork Gyros

Name: Pork Gyros
Prep time: 00:20:00
Cook time: 02:30:00
Total time: 02:50:00
Cuisine: Greek

Recipe rating

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A delicious Greek-style dish, full of flavour and fun to make!

Using pork shoulder steaks, serve in flatbreads with your favourite garnishes – these will soon become a family favourite!

Prep time: 20 mins

Cook time: 2 hrs and 30 mins

Serves: 6

Cooking Skill: Not Too Tricky

Ingredients

6 British boneless pork shoulder steaks (900g)

For the marinade:

2 tablespoons oil

2 tablespoons white wine vinegar

3 teaspoons ground cumin

3 teaspoons ground paprika

1 tablespoon dried oregano

1 teaspoon dried chilli flakes

2 tablespoons runny honey

2 teaspoons onion granules

2 teaspoons salt

2 teaspoons black pepper

1 large onion, cut in half lengthwise

2 large metal or wooden skewers

To serve:

Flatbreads, such as pitta, tortilla wraps, or naans

Prepared tzatziki

Fresh garnishes such as sliced tomatoes, sliced onion, and freshly chopped parsley

Method

Step 1

Tenderise the pork steaks between two pieces of greaseproof or parchment paper with a rolling pin or heavy saucepan. Set aside.

Step 2

Put all the marinade ingredients into a large bowl and stir well to combine. Add the steaks and coat well on both sides. Cover and refrigerate for a minimum of 2 hours, or ideally overnight. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.

Step 3

Put each onion half, cut side down into a foil-lined large ovenproof roasting dish. Pierce 2 skewers to each onion half, leaving the sharp ends of the skewers facing upright.

Step 4

Carefully ‘thread’ the pork steaks onto the two skewers, brushing with the remaining marinade. Cover with the foil and cook for 2½ hours in the oven, basting occasionally with the meat juices.

Step 5

Remove the pork from the oven and rest for 10 minutes, then carve from top to bottom with a sharp knife. Coat in the remaining meat juices from the roasting dish.

Step 6

Serve the sliced pork in flatbreads of your choice, with a selection of garnishes and French fries.

Each serving provides

Based on pork shoulder steaks excluding serving suggestions

Energy

1118kj

267kcal

13%

Fat

13.2g

19%

Saturates

3.2g

16%

Sugars

Salt

2.12g

35%

% of an adult's Reference intake

Typical energy values per 100g: 964kJ, 230kcal, 11.4g fat, 2.7g saturates

Each serving provides: 29.2g Protein, 7g Carbohydrate, 1.3g Fibre

If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Tenderise the pork steaks between two pieces of greaseproof or parchment paper with a rolling pin or heavy saucepan. Set aside.

Step 2

Step 3

Put each onion half, cut side down into a foil-lined large ovenproof roasting dish. Pierce 2 skewers to each onion half, leaving the sharp ends of the skewers facing upright.

Step 4

Carefully ‘thread’ the pork steaks onto the two skewers, brushing with the remaining marinade. Cover with the foil and cook for 2½ hours in the oven, basting occasionally with the meat juices.

Step 5

Remove the pork from the oven and rest for 10 minutes, then carve from top to bottom with a sharp knife. Coat in the remaining meat juices from the roasting dish.

Step 6

Serve the sliced pork in flatbreads of your choice, with a selection of garnishes and French fries.

Pork Gyros

Pork shoulder steak gyros served on a tray to be assembled

Ingredients

6 British boneless pork shoulder steaks (900g)

For the marinade:

2 tablespoons oil
2 tablespoons white wine vinegar
3 teaspoons ground cumin
3 teaspoons ground paprika
1 tablespoon dried oregano
1 teaspoon dried chilli flakes
2 tablespoons runny honey
2 teaspoons onion granules
2 teaspoons salt
2 teaspoons black pepper

1 large onion, cut in half lengthwise
2 large metal or wooden skewers

To serve:

Flatbreads, such as pitta, tortilla wraps, or naans
Prepared tzatziki
Fresh garnishes such as sliced tomatoes, sliced onion, and freshly chopped parsley

Each serving provides

Based on pork shoulder steaks excluding serving suggestions

Energy

1118kj

267kcal

13%

Fat

13.2g

19%

Saturates

3.2g

16%

Sugars

Salt

2.12g

35%

% of an adult's Reference intake

Typical energy values per 100g: 964kJ,230kcal,11.4g fat,2.7g saturates

Each serving provides: 29.2g Protein,7g Carbohydrate,1.3g Fibre

If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Tenderise the pork steaks between two pieces of greaseproof or parchment paper with a rolling pin or heavy saucepan. Set aside.

Step 2

Step 3

Put each onion half, cut side down into a foil-lined large ovenproof roasting dish. Pierce 2 skewers to each onion half, leaving the sharp ends of the skewers facing upright.

Step 4

Carefully ‘thread’ the pork steaks onto the two skewers, brushing with the remaining marinade. Cover with the foil and cook for 2½ hours in the oven, basting occasionally with the meat juices.

Step 5

Remove the pork from the oven and rest for 10 minutes, then carve from top to bottom with a sharp knife. Coat in the remaining meat juices from the roasting dish.

Step 6

Serve the sliced pork in flatbreads of your choice, with a selection of garnishes and French fries.

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Pork Gyros

Ingredients

Method

Each serving provides

Energy

Fat

Saturates

Sugars

Salt

Method

Rate this recipe

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DISCOVER PORK

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