Authentic home cooking from Greece, with US measurements. 
Homemade Gyro with Pork Shoulder Steak – Super Delicious!
This homemade gyro is just as good as any you’d get from a restaurant or a grill house! This is a recipe I came up with one day when we wanted homemade souvlaki with homemade gyro. The day before, I checked the freezer to take out some pork neck, but realized I only had pork shoulder steaks instead. I thought, “What’s the difference?” Turns out, there’s none! I just had to figure out which spices would make my gyro flavorful. I gave it a try, and it was a hit! Once again, everyone loved it! Try it yourself and let me know what you think!
Homemade Gyro with Pork Shoulder Steak – Super Delicious!
This homemade gyro is just as good as any you’d get from a restaurant or a grill house! This is a recipe I came up with one day when we wanted homemade souvlaki with homemade gyro. The day before, I checked the freezer to take out some pork neck, but realized I only had pork shoulder steaks instead. I thought, “What’s the difference?” Turns out, there’s none! I just had to figure out which spices would make my gyro flavorful. I gave it a try, and it was a hit! Once again, everyone loved it! Try it yourself and let me know what you think!
Open in Cookpad AppSteps
- 1
Wash and lay out the pork shoulder steaks on a work surface.
- 2
Season both sides with salt, pepper, oregano, sweet paprika, allspice, cumin, nutmeg, garlic powder, and vegetable seasoning powder. (You can mix all the spices together in a small bowl first, then sprinkle evenly on both sides. The amounts given are for both sides of the meat.)
- 3
Massage the spices into each steak so they’re well coated. Place the steaks in a bowl and let them marinate for 1 hour.
- 4
After marinating, heat a little frying oil together with the olive oil in a skillet over medium-high heat.
- 5
Fry the steaks over medium-high heat for about 10–13 minutes, turning every 3–4 minutes.
- 6
As soon as you add the steaks to the pan, cover with a lid. This way, the steaks will fry and steam at the same time, cooking perfectly in 10–13 minutes.
- 7
When the steaks are done, transfer them to a bowl along with any oil from the pan (don’t drain them). Let them rest and release their juices for about 15 minutes to cool slightly.
- 8
Next, slice the steaks into strips, then cut the strips in half. This will give you pieces similar to traditional gyro meat.
- 9
Place the sliced gyro meat back into the bowl with the juices from the steaks.
- 10
Once all the meat is in the bowl, toss well so the juices coat all the pieces. This will keep your gyro juicy and not dry.
- 11
Serve your gyro with your favorite sides and toppings—enjoy! Hope you and your guests love it!
Cooksnaps
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