Ground Pork Gyro with Tzatziki Sauce

1 hours & 30 minutes
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  • 1 Medium Onion
  • 2 Pounds Fresh Ground Pork
  • 3 Cloves Minced Garlic
  • 1 Tablespoon Fresh Lemon Juice
  • 1 Tablespoon Marjoram Dried
  • 1 Tablespoon Rosemary Dried Ground
  • 2 teaspoons Oregano Dried
  • 2 teaspoons Sea Salt
  • 16 Ounces Plain Greek Yogurt
  • 1 Cucumber (peeled, seeded, and shredded)
  • 1/4 teaspoon Sea Salt
  • 4 Cloves Minced Garlic
  • 1 Tablespoon Greek Olive Oil
  • 2 teaspoons Red Wine Vinegar
  • 6 Mint Leaves Fresh (Chiffonade – finely shredded
  • 2 teaspoons Black Pepper Ground Fresh


  1. Rough Chop the onions and place in a food processer for 10 to 15 seconds and then pour into the center of a towel or multi layers of cheese cloth. Gather up the ends and squeeze until all the juice is removed.
  2. Mix the onion, ground pork, garlic, lemon juice, herbs, salt, and pepper together.
  3. Preheat the oven to 325 degrees F.
  4. Place the Gyro Meatloaf mixture in a loaf pan making sure to press it into the sides of the pan.
  5. Place the loaf pan in a water bath and bake for 60 to 70 minutes or until the internal temperature reaches 165 to 170 degrees F.
  6. Remove from oven and carefully drain off the fat. Be very careful it is very hot.
  7. Place the loaf pan on a cooling rack and place a heavy brick, (wrapped in foil), directly on the top of the meatloaf to press it down for 20 minutes.
  8. After about 20 minutes remove the Gyro Loaf from pan and slice. Serve on Pita Bread with Tzatziki sauce, chopped Onions, chopped tomatoes, and some Feta Cheese.
  9. To make the Tzatziki sauce: Place the yogurt in a towel or multiple layers of cheese cloth and suspend over a bowl for 2 or 3 hours to drain in the refrigerator.  Then place the shredded cucumber in a towel or multiple layers of cheese cloth and squeeze out the moisture.  In a mixing bowl combine the drained yogurt, drained cucumber, sea salt, garlic, Greek olive oil, red wine vinegar, and mint.  Serve as a sauce with the Pork Gyro Sandwiches.

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