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Gyro Skewers

If you use wooden skewers for this recipe, be sure to soak them in water for at least a half hour before using them or they will burn.


  • ½ cup yogurt
  • ¼ cup tahini
  • 1 clove garlic finely chopped
  • ½ tsp kosher salt
  • 2 lbs pork loin or beef sirloin cut into 2-inch cubes
  • 1 tsp sumac
  • 1 tbs dried thyme
  • 1 tbs garlic powder
  • 1 tsp aleppo chile
  • 2 tbs salt
  • 4 globe or beefsteak tomatoes quartered, slightly underripe is best
  • 2 tbs oil


  1. COMBINE the yogurt, tahini, garlic, and a half teaspoon salt in a small bowl. Mix it thoroughly and then set it aside.
  2. TOSS the meat and tomatoes with the sumac, thyme, garlic powder, aleppo chile, remaining two teaspoons of salt, and the oil
  3. SKEWER the meat and tomatoes, making sure each skewer has at least two tomatoes on it. This will take 6-8 skewers, depending on how long they are and how much you want to put on each one.
  4. PREHEAT the grill to a medium high heat or turn your broiler on high and set a rack to the second-closest position from the flame.
  5. COOK the skewers for about 12-15 minutes, turning them every 2-3 minutes until the meat is cooked through and the tomatoes are charred on all sides. If you are using the broiler, cook the skewers for about 20 minutes, turning them every five minutes.Serve the skewers with pita bread or maybe some sauce, and douse everything liberally with the tahini garlic sauce. The leftovers will keep for about a week in the fridge and they're excellent reheated for lunch.

Recipe Notes

The temperature for cooking meat to "medium" is about 135F for beef and 140F for pork.