Pork gyros in pitta with tzatziki and chips
Spiced strips of pork neck with oregano, paprika and lemon, fried and tucked into warm pitta with homemade tzatziki, tomato and red onion, with chips on the side. Just as good with boneless chicken thighs, or as a gyros plate with everything served side by side.
- 45 minTime
- 36 minHands-on
- 4Portions
- ≈ 36 krper portion
- 940kcal per portion
Ingredients for 4 portions
- 500 gPork neck, in thin strips
- 3 tbspOlive oil
- ½Lemon, juice
- 2 clovesGarlic
- 2 tspOregano, dried
- 2 tspPaprika
- 1 tspCumin, ground
- 1 tspSalt
- to tasteBlack pepper
- 3 dlGreek yoghurt, Greek-style, 10 %
- ½Cucumber
- 1 cloveGarlic, for the tzatziki
- to tasteSalt
- 4Pitta bread
- 2Tomatoes
- 1Red onion
On the side
- 500 gFrench fries, frozen
Method
- Cut the pork into thin strips. Mix the olive oil, lemon juice, crushed garlic, oregano, paprika, cumin, salt and pepper in a bowl and toss the meat in it.
- Leave the meat to marinate for at least 20 minutes, or longer in the fridge.
- Heat the oven to 225 °C. Spread the chips over a baking tray lined with baking paper and bake in the middle of the oven for about 20 minutes, until golden and crisp.
- Coarsely grate the cucumber and squeeze out the liquid. Stir it into the yoghurt with the crushed garlic and season with salt. Chill the tzatziki.
- Slice the tomatoes. Peel the red onion and cut it into thin rings.
- Heat a large frying pan without any fat. Fry the meat with its marinade over a high heat in two batches, 4–5 minutes each, until cooked through and nicely browned.
- Warm the pitta breads in the oven for a few minutes.
- Fill the pittas with the meat, tomato, red onion and tzatziki and serve with the chips – tuck a few chips inside too, the Greek way.
The cost is estimated from Swedish grocery prices.
