Gyros Style Tacos

Gyros-Style-Tacos (0035)

By Meeta K. Wolff

Prep Time: 30 min

Total Time: 1 hour + overnight marination

Serves: 4


  • For the Gyros tacos
  • 600g pork, from the neck or shoulder, cut into strips
  • 4 onions, sliced
  • 3 tablespoons olive oil
  • Oregano, dried, to taste
  • Marjoram, dried, to taste
  • 1 to 2 teaspoons ground coriander
  • 1 to 2 teaspoons ground cumin
  • 2-3 teaspoons paprika powder
  • 2-3 garlic cloves, crushed
  • Salt and pepper to taste
  • 4 soft corn tortillas
  • 150g kidney beans (can)
  • 150g sweet corn (can or frozen)
  • 150g French beans
  • 1 red bell pepper, cut into bite-sized pieces
  • 4-5 baby corn, cut into bite-sized pieces
  • 1 small romaine lettuce, shredded
  • 1 bunch flat-leaf parsley, coarsely chopped
  • 4-6 soft corn tortillas
    • For the Tzatziki
  • 300g thick Greek yogurt
  • 1 small cucumber, seeds removed and finely chopped
  • 3 garlic cloves, crushed
  • 2 tablespoons good extra virgin olive oil
  • Juice and zest of 1 lemon
  • Salt and pepper to taste


  1. To make the gyros, pat the pork strips dry. In a large Ziploc bag place the meat along with the oil, and all the herbs and spices - except salt and pepper. Seal the bag and give the whole thing a good mix then allow to marinate in the fridge overnight.
  2. In a hot skillet on high heat, fry the pork and the marinade on all sides for a good 3-4 minutes, then reduce the heat to medium. Add the kidney beans, corn, French beans, baby corn and bell pepper. Cook through for a further 8-10 minutes. Season according to taste.
  3. For the tzatziki place the cucumber in a bowl, sprinkling some salt. Let this sit for a few minutes, then squeeze out all the liquid. Whisk the yogurt, then add the cucumber, garlic, olive oil and the zest and juice of the lemon. Mix well and season to taste.
  4. Assemble the tacos: Warm the tacos either in the oven or microwave according to packet instructions. Place all the ingredients (romaine lettuce, tzatziki, gyros, parsley etc. on a table and assemble the tacos.

Notes: You can use a variety of vegetables in the gyros. I have used zucchini, aubergine and also pumpkin. Instead of romaine lettuce you can also use spinach leaves. Set out crumbled feta cheese on the table to add as a topping.

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