Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky. This lemon-bright and paprika-dusted pita filling is based on memories of the gyros served at ...

1. Rub pork loin with olive oil. 2. Mix garlic, oregano, thyme, black pepper, lemon zest and salt together. 3. Coat pork evenly with seasoning mixture and refrigerate for 4–6 hours. 4. Preheat grill ...

Cookbook author Matt Moore made Pork Gyros with Tzatziki Sauce. Serial Griller by Matt Moore is available wherever you buy books. Marinate the pork: whisk together the yogurt, vinegar, oregano, garlic ...

Anyone who’s eaten at a Greek restaurant the past four decades or so is familiar with gyro meat. At least, the American concept of gyro meat: a spiced, finely ground blend of beef and lamb. Except ...

Most Americans think of beef or lamb when it comes to gyros, but an authentic Greek gyro is traditionally filled with pork. I ate my fill of these during my travels in Greece, usually holding one in ...