halfbakedharvest3.4
Easy Traditional Greek Gyros.
An easy take on a tasty classic gyro
👥 8 Servings⏱️ Prep & Cook: 8h 25m⏳ Prep: 15 min🔥 Cook: 8h 10m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pan
- ●strainer
- ●microwave
📝 Preparation Steps
1
Spray a crockpot with cooking spray. Add the onions and garlic.
onion (thinly sliced)1garlic (minced or grated)4 cloveslarge garlic (grated (or finely minced))1 clovegarlic (grated)1 clove
2
In a small bowl combine the oregano, dill, paprika, cayenne, crushed red pepper, salt and pepper. Sprinkle the pork with half of the spice mixture.
dried oregano1 teaspoondried dill2 teaspoonschopped dill1 tablespoonpaprika2 teaspoonsteaspoon cayenne pepper1/4- 1/2 teaspoon crushed red pepper1/4pepper1 teaspoonpepperoncini (diced (optional))1salt1 teaspoon
3
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the pork and sear on all sides until golden brown (about ⏱️ 2 minutes per side). Try and get a really good caramelization on the meat.
4
Add pork to the prepared crockpot and sprinkle with the remaining seasonings and any drippings from the pan. To the crockpot add the 1/3 cup olive oil, lemon juice, red wine vinegar, greek yogurt and 3/4 cup of water. Cover and cook on low, ⏱️ 8 hours. or high for ⏱️ 4-6 hours. If possible check the pork a few times during cooking. If needed add some water to keep the meat moist.
cup olive oil1/3lemons (juiced)2fresh lemon (juiced)1 tablespoonred wine vinegar3 teaspoonsgreek yogurt3 tablespoonsplain greek yogurt (I used full fat)1 cup
5
To prepare the tzatziki pour any liquid off the surface of the greek yogurt. (I find it is best to use full fat greek yogurt for this, but 2% works ok as well. You want the yogurt to be thick, so if your greek yogurt seems thin strain it through a fine mesh strainer). Mix together the greek yogurt, diced cucumber, garlic, white wine vinegar, dill, oregano, salt and pepper to taste, and lemon juice. Drizzle with olive oil. Refrigerate for at least ⏱️ 30 minutes before serving to allow the flavors to meld.
greek yogurt3 tablespoonsplain greek yogurt (I used full fat)1 cupgarlic (minced or grated)4 cloveslarge garlic (grated (or finely minced))1 clovegarlic (grated)1 clovedried dill2 teaspoonschopped dill1 tablespoondried oregano1 teaspoonsalt1 teaspoonteaspoon cayenne pepper1/4- 1/2 teaspoon crushed red pepper1/4pepper1 teaspoonpepperoncini (diced (optional))1lemons (juiced)2fresh lemon (juiced)1 tablespoon
6
If making the tapenade, dice the olives and mix in a small bowl with the garlic, pepperoncini and parsley. Set aside in the fridge until read to serve.
garlic (minced or grated)4 cloveslarge garlic (grated (or finely minced))1 clovegarlic (grated)1 clovepepper1 teaspoonpepperoncini (diced (optional))1
7
After ⏱️ 8 hours (or 4-6 on high) remove the pork and set aside to cool slightly. Once cool enough to touch shred the pork with two forks, it should fall apart easily. Return the pork to the crockpot and toss with the onions. Crank the heat to high. Allow the pork to get warm for five minutes.
onion (thinly sliced)1
8
Heat pitas (I just popped them in the microwave for a few seconds). Top with chicken, tzatziki sauce, sliced tomatoes, red onion, feta cheese and tapenade if using. Serve immediately.
onion (thinly sliced)1red onion (thinly sliced, for serving)1
Nutrition Facts
calories
327 kcal
fat Content
18 g
serving Size
4 g
fiber Content
3 g
sugar Content
4 g
sodium Content
773 mg
protein Content
15 g
cholesterol Content
37 mg
carbohydrate Content
25 g
saturated Fat Content
4 g
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