Greek Pork Gyros in Pita with Tzatziki

What you need

• 500 g (1 lb 2 oz) boneless pork shoulder
• 5 tbsp olive oil, divided
• 1 tbsp lemon juice
• 3 garlic cloves, grated
• 2 tsp dried oregano
• 1 tsp sweet paprika
• 1 tsp salt, plus a pinch for the tzatziki
• 1/2 tsp black pepper
• 250 g (1 cup) Greek yogurt, full fat
• 1/2 cucumber, about 150 g
• 1 tsp red wine vinegar
• 1 tbsp fresh dill, chopped
• 2 tomatoes
• 1 red onion
• 4 pita breads, Greek-style, without a pocket

Method

Restated from the original video

1. 1

   Slice the pork across the grain into thin pieces about 5 mm (1/4 in) thick, then cut them into strips.

2. 2

   In a bowl, stir together 3 tbsp of the olive oil, the lemon juice, 2 of the garlic cloves, the oregano, paprika, salt and pepper.

3. 3

   Toss the pork in this marinade, cover and refrigerate for at least 30 min, or up to overnight.

4. 4

   For the yogurt sauce, coarsely grate the cucumber, then squeeze it hard in your hands to remove the water.

5. 5

   Mix the cucumber with the yogurt, the last garlic clove, 1 tbsp olive oil, the vinegar, dill and a pinch of salt. Chill until needed.

6. 6

   Cut the tomatoes into wedges and slice the onion into thin rings.

7. 7

   Set a large heavy frying pan over high heat. Add half the pork in a single layer and leave it alone until browned underneath, 2-3 min.

8. 8

   Turn the strips and cook until the edges crisp and the meat is cooked through with no pink inside, 2-3 min more. Repeat with the rest of the pork.

9. 9

   Wipe out the pan, brush the pitas with the last 1 tbsp olive oil and warm them over medium heat until soft and lightly spotted, about 30 seconds per side.

10. 10

    Spread each pita with the yogurt sauce, then pile on the pork, tomatoes and onion.

11. 11

    Roll the pitas up and wrap the lower half of each in baking paper or foil to hold it together. Serve right away.

Imported from hotpoint.ie. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.