← Nouns Cooking · Greek

Ingredients

• 700 g boneless pork shoulder or belly (skinless), sliced 5 mm thick, then into strips
• 1 small onion, grated
• 3 cloves Garlic, crushed
• 2 tbsp red wine vinegar
• 3 tbsp Olive oil
• 1 tbsp Dried oregano
• 1 tsp Dried thyme
• 1 tsp sweet paprika
• 1 tsp Salt
• ½ tsp Black pepper
• 4 thick souvlaki pitas
• 2 Tomato, sliced
• 1 Red onion, thinly sliced
• 300 g chips (fries), freshly cooked (optional)
• 1 handful Parsley, chopped

Method

1. Mix the grated onion, garlic, vinegar, oil, herbs, paprika, salt and pepper in a bowl. Add the pork, toss to coat, cover and chill for 2 hours or overnight.
2. Heat a large cast-iron pan or griddle over high heat until smoking. Lift the pork out of the marinade and shake off the onion bits.
3. Cook in 3 batches, spread out in a single layer, for 6–8 min per batch, turning once or twice, until browned and crisp at the edges and cooked through. Keep each batch warm.
4. Return all the pork to the pan for 1 minute to reheat, then squeeze over a little lemon if you like.
5. Brush the pitas with oil and warm them in a dry pan for 30 seconds a side. Fill each with pork, tomato, onion, a few chips, parsley and a big spoon of tzatziki, then roll tightly in baking paper.

Tips

• A crowded pan steams the meat; small batches give the crisp gyros edges.
• Belly is the juiciest choice; trim off any thick skin first.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Real Greek Recipes