Gyros
4 servings
30 minutes
Greek street food. Either shawarma or a sandwic
1
Prepare the necessary ingredients.
2
Mix 70 g of yogurt, a tablespoon of oil, juice of half a lemon, 2 cloves of grated garlic, paprika, marjoram, a tablespoon of salt, and pepper.
- Greek yoghurt: 390 g
- Olive oil: 90 ml
- Lemon: 1 piece
- Garlic: 3 cloves
- Marjoram: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Cut the pork into pieces about 3 cm thick, pound them, and cover with marinade. Cover with plastic wrap and refrigerate for at least an hour.
- Pork tenderloin: 300 g
4
For the sauce, peel two cucumbers, cut them in half, scoop out the seeds with a spoon, and grate them on a coarse grater. Transfer them to paper towels and squeeze to remove excess moisture.
- Cucumbers: 4 pieces
5
Mix grated cucumbers with the remaining yogurt, 15 ml of lemon juice, a tablespoon of oil, a clove of grated garlic, half a teaspoon of salt, and black pepper.
- Cucumbers: 4 pieces
- Greek yoghurt: 390 g
- Lemon: 1 piece
- Olive oil: 90 ml
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
6
For the salad, cut tomatoes and cucumbers into small cubes, removing the seeds.
- Tomatoes: 2 pieces
- Cucumbers: 4 pieces
7
Chop the onion, mince the parsley. Mix everything together.
- Red onion: 1 head
- Parsley: 20 g
8
Preheat the grill, brush with oil, and grill the marinated meat on both sides until nicely browned. About 4-5 minutes on each side. Slice the cooked meat into strips.
- Olive oil: 90 ml
- Pork tenderloin: 300 g
9
Place all prepared elements in the pita.
- Pita bread: 4 pieces
10
Serve immediately.
