Greek-inspired Low FODMAP Pork Gyros combine juicy pork meatballs, soft pita, crisp vegetables, and creamy tzatziki for a fresh and satisfying lunch or dinner.
I love a good sandwich, especially at lunchtime, and these Low FODMAP Pork Gyros are so satisfying! They’re made with juicy pork meatballs, warm pita pockets, tomatoes, lettuce and homemade low FODMAP tzatziki.
If you’ve already tried my Low FODMAP Pita Pockets, this is a great way to fill them. It’s not always easy to come up with ideas for a gratifying lunch that’s nutritious and healthy at the same time, especially when following the low FODMAP diet.
I know what you’re thinking. Low FODMAP tzatziki? How do you make tzatziki without garlic? Well, I use garlic-infused olive oil! I also use lactose-free Greek yoghurt and, trust me, it tastes like regular tzatziki!
The pork meatballs are juicy and seasoned with classic Mediterranean flavours. They’re baked rather than fried, and they’re very easy to make. This recipe’s a total winner, and I make it regularly for a complete meal.
Why We Love Homemade Pork Gyros
- Warm pita pockets make lunch feel more satisfying than an everyday sandwich.
- Leftover meatballs make a handy lunch option for the following day.
- Portions are easy to adjust for a lighter lunch or a bigger appetite.
Key Ingredients for Low FODMAP Pork Gyros
Pork Mince
Pork mince gives the meatballs a juicy, tender texture and rich savoury flavour. Choose mince with a little visible fat rather than an extra-lean variety for meatballs that stay moist after baking.
Paprika
Paprika adds mild sweetness and a gentle peppery note to the meatballs. Sweet paprika works well, while smoked paprika is a good alternative if you prefer a subtle smoky flavour.
Low FODMAP Tzatziki
Low FODMAP tzatziki brings a cool, creamy texture and tangy yoghurt flavour to the gyros. It pairs especially well with the seasoned pork, tomatoes and lettuce.
Low FODMAP Pita Pockets
You can use my homemade Low FODMAP Pita Pockets for these gyros. They’re soft and slightly chewy, which works well with the juicy pork meatballs, crisp lettuce, fresh tomatoes and creamy tzatziki.
Find the complete list with measurements in the recipe card below.
How to Make Low FODMAP Pork Gyros
Step 1: Combine all the ingredients in a medium bowl and mix well.
Step 2: Shape the mixture into 20 meatballs and flatten each one slightly. Arrange them on a baking tray lined with baking paper, then lightly spray with oil.
Step 3: Bake in a preheated oven at 180°C – 355°F for 15 minutes.
Step 4: Serve in a warm low FODMAP pita pocket with sliced tomatoes, lettuce and low FODMAP tzatziki.
Frequently Asked Questions
Pork works particularly well with the oregano, cumin and paprika in this recipe. Lamb mince can also complement these seasonings, or you can combine pork and lamb while keeping the total quantity the same.
Check the centre of the meatballs with a food thermometer. Minced pork should reach an internal temperature of 71°C – 160°F before serving.
You can add crumbled feta, sliced cucumber or a few oven-baked chips alongside the pork meatballs. Keep the tomatoes, lettuce and Low FODMAP Tzatziki for the original combination.
Keep the meatballs, tomatoes, lettuce and tzatziki separate until you’re ready to serve. Let the sliced tomatoes drain briefly on kitchen paper before assembling the gyros to prevent the pita pockets from becoming soggy.
Extra Help from the Kitchen
Chill the Mixture – Refrigerate the pork mixture for 15 to 20 minutes if it feels too soft or sticky to shape comfortably.
Wet Your Hands – Lightly dampen your hands with cold water before shaping the meatballs to stop the pork mixture from sticking to your fingers.
Slice the Spring Onion Finely – Cut the green parts into small, even pieces so the onion flavour is distributed throughout the meatballs without leaving large pieces.
Leave Space Between the Meatballs – Arrange the meatballs with a little room between each one so hot air can circulate around them as they bake.
Drain the Tomatoes – Let freshly sliced tomatoes sit briefly on kitchen paper before assembling the gyros to reduce excess moisture inside the pita pockets.
Variations and Twists
Top with Feta – Scatter a small amount of crumbled feta over the pork, tomatoes and lettuce before adding the tzatziki. Its salty, creamy flavour works well with the seasoned pork.
Finish with Extra Oregano – Sprinkle a little dried oregano over the assembled pita for a stronger herb flavour. It complements the oregano already used in the meatballs.
Use Fresh Cucumber – Layer thinly sliced cucumber with the tomatoes and lettuce for extra crunch and freshness.
Include Oven-Baked Chips – Place a few plain oven-baked chips inside each pita for a Greek street-food style variation. Their crisp texture contrasts well with the soft pita and juicy pork.
Combine Pork and Lamb – Replace part of the pork mince with lamb mince while keeping the total amount at 500 g – 1.1 lbs. Lamb gives the meatballs a richer savoury flavour while the oregano, cumin and paprika still work well with the mixture.
Storage and Shelf Life
Store leftover pork meatballs in an airtight container in the fridge for 3 to 4 days, keeping the pita pockets, vegetables and tzatziki separate.
Don’t leave cooked pork at room temperature for more than 2 hours. Freeze the meatballs for up to 3 months and thaw overnight in the fridge. Reheat at 180°C – 355°F until the centre reaches 74°C – 165°F, then assemble with the remaining ingredients.
More Sandwich Ideas for Lunch
- Low FODMAP Tuna Salad Sandwich
- Lemon Chicken Wrap with Aioli
- Smoked Salmon Bagel
- Salmon Sliders with Aioli
- Aussie Burger with the Lot
Low FODMAP Pork Gyros Recipe
Ingredients
- 500 g – 1.1 lbs pork mince
- 1 tbsp dried oregano
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tbsp rice vinegar
- 1 tsp salt
- ½ cup spring onion – green part only
- tomatoes – sliced
- lettuce
- low FODMAP tzatziki
- 4 low FODMAP pita pockets
Instructions
- Combine all the ingredients in a medium bowl and mix well.
- Shape the mixture into 20 meatballs and flatten each one slightly. Arrange them on a baking tray lined with baking paper, then lightly spray with oil.
- Bake in a preheated oven at 180°C – 355°F for 15 minutes.
- Serve in a warm low FODMAP pita pocket with sliced tomatoes, lettuce and low FODMAP tzatziki.
Love travelling as much as cooking?
Many of the recipes I share are inspired by places I’ve visited around the world. On Travel with Manu you’ll find destination guides, itineraries and travel inspiration to help you plan your next adventure.
This looks so tasty! I will definitely need to try it soon.