If you’ve ever eaten gyros in Greece and spent the rest of the trip trying to recreate it at home, this recipe is for you. Pasta gyros is a fusion dish that combines the flavours of a traditional Greek gyros: spiced meat, creamy tzatziki, feta with pasta. It sounds unusual, but trust us: it works incredibly well, and it’s become one of the most popular Greek-inspired dishes to make at home.
The best part? You don’t need any special equipment or hard-to-find ingredients. Everything you need is in your kitchen or easily available online. And if you want to use the real thing, proper Greek extra virgin olive oil, authentic dried herbs from Greece, we’ve got you covered at Pelops Greek Goods.
Ready? Let’s cook.
What is pasta gyros?
Gyros (pronounced “yee-ros” in Greek) is a classic Greek street food made from seasoned meat, usually pork, chicken, or lamb, cooked on a vertical rotisserie and served in a warm pita with tzatziki, tomatoes, and onion.
Pasta gyros takes all of those same flavours and builds them into a proper pasta dish. Instead of pita, you use pasta. The result is warm, filling, packed with herbs, and has that tangy creaminess from the sauce that makes gyros so addictive.
It’s also worth knowing that gyros is different from a pita or a souvlaki, if you’re wondering “what is the difference between a pita and a gyro?” the short answer is: pita is the bread, gyros is the whole dish. In this recipe we skip the pita and let the pasta do the work.
Pasta gyros ingredients (serves 4)
For the meat
• 500g chicken breast or pork tenderloin, cut into thin strips
• 3 tablespoons extra virgin olive oil (Greek, if you can, the flavour difference is real)
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• Salt and black pepper to taste
• Juice of ½ lemon
For the tzatziki pasta sauce (Learn more about Tzatziki)
• 250g Greek yoghurt (full fat)
• 1 small cucumber, grated and squeezed dry
• 2 garlic cloves, finely grated
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh dill or dried dill
• Salt and a squeeze of lemon
For the pasta and toppings
• 400g pasta penne, rigatoni or fusilli work best
• 100g feta cheese, crumbled
• 1 medium tomato, diced
• ¼ red onion, finely sliced
• Fresh flat-leaf parsley or dill to finish
• Extra olive oil for drizzling
How to make pasta gyros - step by step
Step 1: Marinate the meat (10 minutes)
Put your chicken or pork strips into a bowl. Add the olive oil, oregano, paprika, cumin, garlic powder, lemon juice, salt and pepper. Mix well until every piece is coated. If you have time, leave it for 30 minutes, but even 10 minutes makes a difference to the flavour.
Step 2: Make the tzatziki sauce
Grate the cucumber and use your hands to squeeze out as much water as possible, this is important, otherwise the sauce goes watery. Mix it with the yoghurt, grated garlic, olive oil, dill, lemon and a pinch of salt. Taste and adjust. Set aside in the fridge while you cook everything else.
Step 3: Cook the pasta
Bring a large pan of salted water to the boil. Cook your pasta according to the packet instructions until al dente. Reserve a small cup of pasta water before you drain it, you might need it to loosen the sauce.
Step 4: Cook the meat
Heat a frying pan or griddle over high heat. Add a drizzle of olive oil and cook the marinated meat in batches, don’t overcrowd the pan or it will steam instead of sear. Cook for 3–4 minutes per side until golden and slightly charred at the edges. This is where the flavour happens, so don’t rush it.
Step 5: Bring it together
Drain the pasta and add it to the pan with the meat. Turn the heat to low. Spoon in the tzatziki sauce and toss everything gently, you want the sauce to coat the pasta without fully cooking the yoghurt (which can make it split). Add a splash of pasta water if it looks too thick.
Step 6: Serve and top
Serve in shallow bowls. Top with crumbled feta, diced tomato, red onion and fresh herbs. Finish with a drizzle of good quality extra virgin olive oil. Eat immediately — it’s best fresh.
Tips for the best pasta gyros
- Use Greek extra virgin olive oil for both the marinade and finishing. The herby, peppery notes it adds are part of the authentic flavour, regular supermarket olive oil won’t give you the same result.
- Don’t skip the lemon in the marinade. The acidity tenderises the meat and brightens the whole dish.
- Squeeze the cucumber properly for the sauce. A watery tzatziki will make the whole dish sloppy.
- Cook the meat on high heat and leave it alone for a bit. That charred crust is everything.
- Rest the meat for 2 minutes after cooking before you mix it into the pasta.
Is pasta gyros healthy?
It depends on how you make it. Using chicken breast, good quality olive oil, Greek yoghurt and fresh vegetables makes this a fairly balanced meal, protein, healthy fats, carbohydrates and plenty of flavour. Pork is slightly higher in fat but adds more flavour.
The olive oil you use actually matters here too. High-quality Greek extra virgin olive oil is rich in polyphenols and healthy monounsaturated fats, very different from cheap blended oils. If you’re cooking Greek food, using proper Greek olive oil isn’t just about taste, it’s about getting the nutritional benefit the Mediterranean diet is actually known for.
If you’re watching calories, you can reduce the pasta portion and add more cucumber and tomato to bulk it up. The tzatziki sauce is also much lighter than a cream-based pasta sauce.
What to serve with pasta gyros
This is a complete meal on its own, but if you want to stretch it or make it more of a spread, here are a few ideas:
• A simple Greek salad with cucumber, tomato, olives and feta
• Warm pita bread on the side for scooping
• Extra tzatziki as a dipping sauce
• A cold glass of white wine or sparkling water with lemon
More Greek recipes and ingredients
If you enjoyed this recipe, explore more authentic Greek ingredients and recipes at Pelops Greek Goods. We source premium extra virgin olive oil, dried Greek herbs, mountain tea and more directly from Greece, delivered across Europe.
The oregano and olive oil you use in this recipe make a genuine difference. If you’d like to try authentic Greek dried herbs and cold-pressed olive oil, browse our shop.
Give it a try
Pasta gyros is the kind of recipe that sounds a bit strange until you eat it, and then you’ll want to make it every week. It’s quick enough for a weeknight dinner and impressive enough to cook for friends.
If you make it, we’d love to hear how it turned out. And if you want to cook it with proper Greek ingredients, the olive oil, the herbs - you’ll find everything you need at Pelops Greek Goods.
Frequently Asked Questions about Pasta Gyros
Should I use pork, beef, or chicken for gyros with pasta?
Gyros is typically made with pork or chicken, but beef also works well, the key is the marinade and frying it over high heat.
How do I prevent the yogurt from curdling? Add it when the temperature is moderate and stir gently.
Can I make pasta gyros vegetarian?
Yes, replace the meat with grilled halloumi or vegetables, mushrooms, or a plant-based alternative while keeping the same Greek spices. The flavour profile stays the same and it’s just as satisfying.
Can pasta gyros be good for vegan
Use the chickpea option for the protein, and replace the tzatziki with a plant-based yoghurt (oat or soy work well). Skip the feta or use a vegan alternative.
Gluten-free pasta gyros
Simply swap the pasta for your favourite gluten-free pasta. Chickpea pasta or rice pasta both work well with the Mediterranean flavours in this dish.
How do I keep the greek yogurt from separating?
Add it when the temperature is moderate and stir gently.
What is gyros sauce made of?
The classic sauce served with gyros is tzatziki, a mix of Greek yoghurt, grated cucumber, garlic, olive oil, dill and lemon. In this pasta recipe, the tzatziki becomes the pasta sauce itself, coating everything in that cool, creamy, garlicky flavour.
Can I make pasta gyros ahead of time?
You can marinate the meat and make the tzatziki sauce up to 24 hours ahead. However, it’s best to cook the pasta and assemble the dish fresh. The sauce can split if reheated, so if you have leftovers, gently warm the pasta and meat separately then add a fresh spoonful of tzatziki when serving.
Is gyros Greek or Turkish?
Gyros is a Greek dish, the word means “turn” or “circle” in Greek, referring to the rotating spit it’s cooked on. Similar dishes exist across the Middle East and Turkey (döner, shawarma), but the Greek version with pork or chicken, tzatziki and pita is distinctly Greek.
What pasta shape is best for pasta gyros?
Short ridged pasta works best: penne, rigatoni or fusilli. The ridges grip the sauce and the short shape means you get a bit of everything in each forkful.