See How To Make Famous Gyros

1. PREPARE THE MEAT

   Slice 500g of pork or chicken into thin strips. In a large bowl, mix 2 tablespoons of olive oil, 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of oregano, 1 teaspoon of paprika, ½ teaspoon of cumin, 2 cloves of minced garlic and the juice of half a lemon. Add the meat and toss until fully coated. Cover and let it marinate in the fridge for at least 2 hours.

   Tip: Marinating overnight enhances the flavor.
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1. COOK THE MEAT

   Heat a grill or pan over medium-high heat. Add the marinated meat in a single layer and cook for 5-7 minutes per side until golden brown and slightly crispy on the edges. If using a roasting spit, cook on medium heat, turning occasionally, until evenly browned.

   Tip: Avoid overcrowding the pan to ensure even cooking.
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1. WARM THE PITA BREAD

   Heat a dry skillet over medium heat and warm each pita for 30 seconds per side until soft and pliable. You can also wrap the pitas in foil and place them in a warm oven for a few minutes.

   Tip: Brushing the pita with a little olive oil before warming adds extra flavor.
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1. PREPARE THE TOPPINGS

   Slice 1 small red onion, 1 tomato and ½ a cucumber into thin strips. Chop a handful of fresh parsley. Mix ½ cup of yogurt with 1 teaspoon of lemon juice, 1 minced garlic clove and a pinch of salt for a simple sauce.

   Tip: For a more authentic touch, use tzatziki instead of plain yogurt.
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1. ASSEMBLE THE GYROS

   Place the warm pita on a baking sheet and add a generous amount of cooked meat in the center. Top with chopped vegetables, a spoonful of yogurt sauce and sprinkle with chopped parsley. Fold the pita over the filling and wrap the bottom with parchment paper or foil to hold it together.

   Tip: Press gently while folding to keep everything in place.
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1. SERVE

   Serve immediately while warm, with extra sauce and a side of crispy fries or a Greek salad.

   Tip: If making for a crowd, keep the cooked meat warm in a low oven until ready to serve.
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