Greek Gyros


Greek Gyros
Cooked on a rotisserie, this is an easy adaptation of how to achieve the same meaty flavours in a greek-style gyros for your lunch.

Serves 4


8 slices pre-cooked pork, chicken or lamb

½ tsp sea salt

1½ tsp sweet paprika

½ tsp pepper

½ tsp dried oregano

2 tbsp white wine vinegar

2 potatoes, peeled, cut into cubes

2 tbsp olive oil

2 cloves garlic, peeled, crushed

4 large flat pita breads

1 red onion, sliced thinly

2 large tomatoes, sliced

1 cup flat-leaf parsley leaves

Tzatziki, to serve (click here for recipe)

chopped cucumber, tomato and 

olives, to serve


Season meat with a mix of sea salt, sweet paprika, pepper and oregano. Sprinkle with vinegar and leave to rest overnight.

Preheat oven to 180°C. Place potatoes in a baking dish or tray and sprinkle with a little sea salt, olive oil and garlic. Bake in oven for 30 minutes until tender. Cool.

Lay pita breads flat. Place marinated meat and potatoes on top with red onion, tomatoes and flat-leaf parsley. Fold up to encase. Wrap each pita in foil.

When ready to eat, heat in warm oven, or remove foil and microwave. Serve with Tzatziki and a salad of chopped cucumber, tomato and olives.


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