Yafo Kitchen like to eat and do their research. Priding themselves on being thorough, the two just returned to Charlotte from an immersion trip to the Middle East, with ideas on how to make the Mediterranean cuisine served in their restaurant even more authentic.
In Greece, they toured the city tasting foods in locals’ homes and restaurants and were inspired to bring home a dish they call Greek lemon chicken with mustard. In Israel, they visited Shai’s old stomping grounds including a visit to Dr. Shakshuka, who invited them in for lunch, where he made his original Shakshuka recipe for the gentlemen to base their recipe off at Yafo.
In Athens, they had a delightful gyros and tried to replicate the flavors of garlic, oregano, olive oil and mustard in their restaurant. It’s not exact, but it’s their version that calls to mind the beautiful moments in Athens.
Chef Shai Fargian said,
“When we were in Athens, we ate at about thirty different spots over four days. Out of that list, we went to the same place three times because their pork gyros were by far the best thing we had experienced on our trip. After eating it (three times) and loving it more each time, we knew we had to recreate it for Yafo in Charlotte. “
The many people they met and tastes their tongues danced with were noted, packed up and brought back to Yafo in Charlotte, NC. Their menu is now laden with that Greek chicken, shakshuka, okra in tomato sauce and pork gyros. Yafo is the place to go if you are looking to try authentic Mediterranean and Middle Eastern food in North Carolina.
So how is this different from other gyros in the States? Chef Shai says,
“I think ours is different because of the combination of flavors we use and what it is inspired by – it’s incredibly authentic. We also use pork belly because it holds flavor so well. In addition, we have a vertical rotisserie machine that cooks the meat, gives it a great sear, and cuts the meat as soon as it reaches a certain temperature. This is very similar to what they use in Greece and Israel which is another reason why it tastes so authentic.”
Print
Pork Gyro
- Total Time: 75 minutes
- Yield: Serves 6
Description
Juicy pork shoulder, marinated and grilled to perfection. Served with fresh veggies, tzatziki, and flatbread for a delicious meal.
Ingredients
- 7 lb (3.2 kg) boneless pork shoulder or pork neck
- 1 cup (240 ml) extra virgin olive oil
- 1 1/2 cups (360 ml) fresh lemon juice
- 1/2 cup (120 ml) granulated garlic
- 3 tbsp salt
- 1/3 cup (80 ml) dried oregano
- 1 tsp (3 g) ground cumin
- 1 tsp (3 g) smoked paprika
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (2 g) crushed red pepper flakes (optional)
For the Tzatziki Sauce
- 1 cup (240 g) Greek yogurt
- 1/2 medium cucumber, grated and excess water squeezed out
- 1 clove garlic, finely minced
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (3 g) chopped fresh dill or mint
- Salt and black pepper, to taste
For Serving
- 4 pita or flatbreads, warmed
- 1 small red onion, thinly sliced
- 1 medium tomato, sliced
- 1 cup (70 g) shredded lettuce or chopped romaine
- 1/4 cup (30 g) crumbled feta cheese
- Chopped fresh parsley or dill, for garnish
Instructions
- Trim any excess fat from the pork shoulder and slice into thin steaks, then pound to about 1/4 inch (6 mm) thickness.
- In a large bowl, whisk together the olive oil, lemon juice, granulated garlic, salt, dried oregano, cumin, smoked paprika, black pepper, and red pepper flakes if using. Add the pork and, with clean hands, massage the marinade into the meat until fully coated. Press a layer of plastic wrap directly onto the pork to limit air exposure, and refrigerate overnight (at least 4 hours if you’re short on time).
- Skewer the pork pieces back together to form one large stack, distributing any fatty pieces evenly through the stack so the meat self-bastes as it cooks. If you don’t have a skewer long enough for the full stack, grill the pieces individually (or thread onto smaller kabob skewers) and slice thinly once cooked — just watch closely so they don’t overcook and dry out.
- Preheat a grill or grill pan over medium-high heat and lightly oil the grates. Grill the stack until the outside is crisp, shaving off the outer layers as they finish cooking, and continue until all of the meat is cooked and shaved.
- While the pork cooks, make the tzatziki: in a bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dill, salt, and pepper. Mix well and chill until ready to serve.
- To assemble the gyros, spread a spoonful of tzatziki on each warmed pita. Top with the shaved pork, tomato, onion, and lettuce, then sprinkle with feta and chopped parsley or dill.
- Wrap the pita around the filling, or serve open-faced with extra tzatziki on the side.
Notes
- Marinate the pork overnight for the best flavor.
- Partially freezing the pork for 30 minutes makes thin slicing easier.
- Use Greek yogurt with at least 2% fat for creamier tzatziki.
- Warm pitas briefly on the grill to make them pliable.
- Leftover pork can be added to salads or grain bowls the next day.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 8 oz
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 3
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
What cut of pork works best for gyros?
Pork shoulder (also called pork butt) or pork neck are both good choices. They have enough fat to stay moist during grilling and can handle bold marinades without drying out.
How long should I marinate the pork?
At least 4 hours, though overnight in the refrigerator gives the best flavor penetration. Avoid marinating longer than 24 hours, as the lemon juice can begin to break down the texture.
Can I cook these pork gyros in the oven instead of on the grill?
Yes. Broil the sliced pork on a wire rack over a sheet pan at high heat for 5-7 minutes per side until the edges char slightly.
What is the traditional way to serve pork gyros?
Wrapped in warm pita with tzatziki, sliced tomatoes, red onion, and a squeeze of lemon. Fried potatoes tucked inside the pita are also a common addition in Greece.
Can I freeze the marinated pork before cooking?
Yes. Place the pork with the marinade in a freezer bag and freeze for up to 2 months. Thaw overnight in the refrigerator before grilling.
