Air Fryer Pork Gyros
, Updated Jul 12, 2025
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Bring the flavors of Greece to your kitchen with this authentic recipe for pork gyros. Pork shoulder steaks and belly slices are marinated then cooked in the oven or air fryer until the meat is juicy and tender with irresistibly crispy edges. This easy gyro recipe is will become a much requested family staple, mark my words!
Pork gyros makes up about 90% of my diet whenever we visit Greece. I simply can’t get enough of it – I have my gyro meat served as a portion (μερίδα) with wedges of pita bread, Greek salad, fries and tzatziki, while my kids and husband usually opt for gyros pita (wrap).
We frequently get the craving for gyro at home in London and I have been on a mission to recreate the authentic Greek taste of pork gyro at home. I think this latest recipe is the best yet and once you have a taste I think you will agree!
What is Gyros?
Gyros (γύρο – pronounced yeeros) means “turn” or “rotation” in Greek. The meat, usually pork or chicken, is stacked into a giant cone shape and cooked on a vertical rotisserie. As the meat turns the outer edge gets cooked and it is then shaved with an electric knife to serve. Don’t confuse gyros with souvlaki btw – in souvlaki cubes of meat is threaded onto skewers and grilled.
Replicating the traditional way of cooking gyros at home isn’t straightforward – unless you want to invest in a mini rotisserie that is! If you don’t want to add yet another gadget to your overcrowded kitchen counter (guilty!), I have come up with two easy cooking methods that create absolutely delicious pork gyro.
Why You’ll Love This Recipe
- Tune your cook style – use oven or air fryer for crispy, tender results.
- True-to-Greece flavor – shoulder + belly combo delivers authentic juiciness.
- Make‑ahead friendly – prep and marinate overnight, cook when ready.
- Family pleaser – DIY gyro bar with pita, salad, fries & tzatziki.
- Fridge/freezer friendly – for dinner emergencies!
Pork Gyro Ingredients
The secret to tender and juicy gyro meat is in the cut you use. You need a little bit of fat to recreate the authentic taste – lean pork cuts simply won’t cut it! A combination of pork shoulder steaks and pork belly slices yields the best results.
Marinating the pork will tenderize the meat and infuse it with a whole lot of flavor. The marinade is made up of olive oil, white wine vinegar, honey, onion powder, garlic powder, paprika, ground cumin, oregano salt and pepper.
How to Make Pork Gyros
Marinate the pork
- Combine all the marinade ingredients in a non-reactive container (such as a large Pyrex glass storage dish with a lid.
- Add the pork belly slices and shoulder steaks, turning each piece so that is well coated in the marinade. Cover and chill in the fridge for at least 4 hours but ideally overnight.
Roast on a Vertical Skewer
- Bring the pork to room temperature while you preheat the oven. Thread the pork steaks on the vertical skewer, alternating with the pork belly slices. Top with half a sliced lemon or onion.
- Place the skewer on a roasting tray and cook for 60-90 minutes, rotating the tray occasionally so the meat cooks evenly. You may want to cover the meat with aluminum foil if it is browning too much.
Cook Gyros in Air Fryer
- The vertical skewer sadly doesn’t fit into the air fryer basket so you will need to thread the pork onto long metal skewers instead. Secure the meat using several skewers, so that you can easily lift the pork in and out of the air fryer.
- Preheat the air fryer at 325°F (160°C) Transfer the pork into the basket and cook for 30 minutes, flipping over halfway. Increase the temperature to 350°F (180°C) for a few minutes to crisp up the pork. Be careful though as it can char quickly due the high fat content.
Rest and slice
- Whichever method you use to cook the gyro, you will need cook until the pork registers about 165°F (75°C) on a meat thermometer. After that, transfer the meat onto a plate and rest for five minutes, loosely covered with foil.
- Use a sharp knife to slice the gyros into thin slivers – you should only slice as much as you need to prevent the meat from drying out.
Serving Suggestions
- PITA WRAP: Spread a warm pita bread with tzatziki sauce and add thinly sliced red onions, shredded lettuce, tomatoes, gyros, some of my special sauce and fries (if you can fit them in).
- AS A PORTION: Serve the gyros with Greek Horiatiki salata, fries, toasted pita bread and tzatziki sauce. Delicious!
The Taste Test – Which Method Wins?
The oven gyros and the air fryer gyros were neck to neck in terms of deliciousness. The oven version was a tad more tender whereas the air fryer version had more crispy edges. If you are short on time then cooking in the air fryer is easier and quicker, plus more energy efficient. You should however
Recipe Notes
- This recipe makes a large amount of gyros, enough for at least eight servings. You will need a large air fryer (with a double drawer) to cook it all in one go. Alternatively you can halve the recipe or cook the meat in batches
- Make sure to check the meat as it is cooking, whichever method you use. You may need to cover it with aluminum foil if it is browning too quickly. Just make sure the foil is tightly wrapped or weighed down in the air fryer otherwise it will blow off!
- Store leftovers in the fridge for up to three days. Reheat the gyros in the air fryer or a pan before serving. You can also crisp up the sliced gyros that way if you are really fond of those crisp edges!
Related Recipes
Can’t get enough of the crispy flavorful gyros? Check out these recipes for more delicious inspo!
Thanks for bringing a taste of Greece into your kitchen with my Homemade Pork Gyros recipe! I hope you love the juicy, crispy flavor and enjoy building your own gyro spreads at home. Tried this recipe? Please rate and drop a comment below—your feedback means the world!
📸 Don’t forget to tag me on Instagram @supergolden88 or TikTok @supergoldenbakes—I can’t wait to see your delicious gyro creations!
Greek Pork Gyros Recipe
Video
Ingredients
- 3 pounds (750h) pork shoulder steaks
- 1 pound (450g) pork belly slices
- ½ lemon or red onion (for the oven method)
For the marinade
- 4 tbsp white wine vinegar or apple cider vinegar
- 2 tbsp olive oil
- 2 tbsp honey
- 2 tbsp oregano
- 1 tbsp ground cumin
- 1 tbsp onion or garlic powder
- 1 tbsp sweet paprika
- 3 tsp salt
- 1 tsp ground pepper
“Special” sauce
- 3 tbsp French’s mustard
- 2 tbsp ketchup
- 2 tbsp mayonnaise
To serve
- pita bread
- tzatziki sauce
- sliced red onions
- tomatoes
- shredded lettuce
- fries
Instructions
MARINATE THE MEAT
- Combine all the marinade ingredients in a non-reactive container (such as a large Pyrex glass storage dish with a lid. Add the pork, turning each piece so that is well coated in the marinade. Cover and chill in the fridge for at least 4 hours but ideally overnight.3 pounds (750h) pork shoulder steaks, 1 pound (450g) pork belly slices, ½ lemon or red onion, 4 tbsp white wine vinegar or apple cider vinegar, 2 tbsp olive oil, 2 tbsp honey, 2 tbsp oregano, 1 tbsp ground cumin, 1 tbsp onion or garlic powder, 1 tbsp sweet paprika, 3 tsp salt, 1 tsp ground pepper
OVER ROAST ON A VERTICAL SKEWER
- Bring the pork to room temperature while you preheat the oven. Thread the pork steaks on the vertical skewer, alternating with the pork belly slices. Top with half a sliced lemon or onion.
- Place the skewer on a roasting tray and cook for 60-90 minutes, rotating the tray occasionally so the meat cooks evenly. You may want to cover the meat with aluminum foil if it is browning too much.
PORK GYROS IN THE AIR FRYER
- The vertical skewer sadly doesn’t fit into the air fryer basket so you will need to thread the pork onto long metal skewers instead. Secure the meat using several skewers, so that you can easily lift the pork in and out of the air fryer.
- Preheat the air fryer at 325°F (160°C) Transfer the pork into the basket and cook for 30 minutes, flipping over halfway. Increase the temperature to 350°F (180°C) for a few minutes to crisp up the pork. Be careful though as it can char very quickly due the high fat content.
REST AND SLICE THE PORK GYROS
- Whichever method you use to cook the gyro, you will need cook until the pork registers about 165°F(75°C) on a meat thermometer.
- Transfer the meat onto a plate and rest for five minutes, loosely covered with foil.
- Use a meat knife to slice the gyros into thin slivers – you should only slice as much as you need.
SERVING SUGGESTIONS
- Combine all the ingredients for the sauce, if using. Taste and adjust the ratios of ketchup and mayonnaise depending on how sweet you like it.
- PITA WRAP: Spread a warm pita bread with tzatziki and add thinly sliced red onions, shredded lettuce, tomatoes, gyros, some of my special sauce and fries (if you can fit them in).3 tbsp French’s mustard, 2 tbsp ketchup, 2 tbsp mayonnaise, pita bread, tzatziki sauce, sliced red onions, tomatoes, shredded lettuce, fries
- AS A PORTION: Serve the gyros with Greek Horiatiki salad, fries, toasted pita bread and tzatziki sauce. Delicious!
Notes
- Fridge: Slice and store cooked pork in an airtight container for up to 3 days.
- Freezer: Freeze slices for up to 3 months; thaw overnight in the refrigerator.
-
Reheating:
- Oven: 350 °F(180°C) for 8–10 minutes, or until hot and crisp.
- Air-fryer: 350 °F(180°C) for 3–5 minutes until warmed and edges re-crisp.
- Skillet: Pan-sear with a little oil to warm through and crisp edges.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
