Traditionally made with pork meat but you can also choose chicken.

Half a kilo of boneless tender pork meat 1 sprig of rosemary 1 teaspoon of oregano 1 teaspoon of thyme 1 teaspoon of sweet paprika Salt (according to taste) Pepper (according to taste) 4 tablespoons of olive oil 2-3 tablespoons of lemon or vinegar (according to taste)

We cut the meat in very fine small pieces in order to look like thick stripes. After we are done, we put the meat in a large bowl, together with all the spices and the vinegar or lemon, we mix them up and we put the sprig of rosemary in such position that the pieces of meat cover it all. We leave the mix in the fridge for several hours (at least four). Once it has been marinated, we take it out of the fridge and we take the rosemary sprig off. We put the meat in a pan slightly greased on medium to high heat. We put as much meat as to fill the pan without overcrowding it so that the meat can take a nice brown colour when cooking. We repeat as many times as needed to cook all the meat. We can serve with tomatoes, onions, tzatziki, fried potatoes and/or pitta bread. If we fill a pitta bread in order to make homemade pitta gyros, we add tomatoes, onions, tzatziki, fried potatoes and a splash of paprika when wrapping. Our tzatziki recipe can be found here.