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Pork Gyros

  • Pork
Time2 Hours Serves4 CuisineEuropean
Pork Gyros

Forget the late-night takeaway. This is the gyros you build yourself, and it's better. Pork belly and shoulder get stacked on the skewer, hit hard with Big Phat Greek, and slow-roasted until the edges char and crisp. Shave it thin, pile it into warm pita with salad and chips, then drown the lot in Red Dawg Apache. Messy, loaded, and worth every napkin.

ingredients

  • 500g pork belly
  • 500g pork shoulder
  • 4 tbsp Big Phat Greek Seasoning
  • Half a lettuce, shredded
  • 2 tomatoes, sliced
  • 1 red onion, sliced
  • 4 pita or flatbreads
  • 400g chips or french fries
  • 1 tbsp Chicken Salt
  • Red Dawg Apache Sauce, to serve

Buy the items

Big Phat Greek Seasoning
200g £8.99
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Australian chicken salt seasoning
Australian Chicken Salt - Cluckin' Good
250g £8.99
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Red Dawg Apache Hot Sauce
Red Dawg Apache Hot Sauce
150ml £4.95
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Directions

  1. Cut the pork belly and shoulder into similar-sized pieces and coat all over with the Big Phat Greek. Thread tightly onto a rotisserie skewer, packing the pieces together as you go.
  2. Cook the pork until charred and golden on the outside and the internal temperature hits 72°C. Let it rest for a few minutes while you get everything else ready.
  3. Cook the chips to packet instructions, then season generously with the Cluckin' Good while they're still hot.
  4. Warm the pita or flatbreads. Using a sharp knife, shave the pork straight off the skewer in thin slices.
  5. Load each bread with salad, chips and a good pile of shaved pork. Finish with a generous pour of Red Dawg Apache and serve straight away.

Tip: Packing the pork tightly on the skewer is what gives you those proper gyros shavings. The tighter the stack, the better the shave.

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