Greek Pork Gyros Pitas
10 minutes (+30 minutes)
30 minutes (+ 30 minutes)
WHat you need to get:
600g Pork Tenderloin, cut into 1-cm thick strips
+ 3 teaspoons dried mint
+ 3 teaspoons dried oregano
+ finely grated zest of 1 lemon
+ 3 garlic cloves, crushed
+ 1/4 cup olive oil
+ 2-3 Zucchini, diced
+ 1 red onion, cut into rings
+ 2 Truss tomatoes, diced
+ Crumbled feta cheese
+ 6 Pita breads
300g Greek Yoghurt
1 lebanese cucumber, peeled and finely diced
2-3 garlic cloves, minced
1 small red onion, finely diced
¼ cup fresh parsley, chopped
What you need to do:
To make the marinade, combine dried herbs, zest, garlic, ¼ cup oil in a mixing bowl. Pour the marinade over Pork. Season with salt and pepper and toss to coat well. Let marinate for at least 30 minutes or overnight.
To prepare the tzatziki, combine yoghurt, cucumber, garlic, red onion and parsley. Mix well and taste with salt and pepper.
Heat 2 teaspoons of oil in a frying pan. Cook Zucchini for 5-6 minutes, turning until browned. Add onion rings at the last 2 minutes of cooking time.
Heat the pita breads according to pack instructions. Remove Pork from bowl, drain. Heat 1-2 teaspoons of oil onto a medium-heat frying pan. Cook Pork in batches for 6 minutes, turning, until cooked through. Rest, covered with foil.
Assemble pitas with Pork strips, zucchini onion mix, tomatoes, top with feta cheese and tzatziki. Wrap in foil or wrapping paper.