Greek-Style Pork Gyros Plate
- Reviews 1
Ready In: 30 mins
Serves: 2
Ingredients
- 500 g boneless pork belly
- 2 teaspoons oregano
- 1 garlic clove, minced
- 2 teaspoons Dijon mustard
- 2 tablespoons mayonnaise
- 1⁄2 red onion, very thinly sliced
- 1 cup tzatziki (yoghurt and cucumber dip)
- 2 round pita bread
Directions
- Remove the skin from the pork strips.
- In a bowl turn the pork strips in garlic, oregano and a good twist of black pepper - leave to marinade for at least 30 minutes (more if possible).
- Griddle the meat - I used our George Formby "turned out nice again" grill (a wee joke for any ageing brits there). A lot of fat will drain off, the meat needs turning so all sides are well browned and the meat succulent.
- Slice across the strips to give chunks of meat ready to serve.
- Brush the pitas with a little oil and cook in a hot dry non stick frying pan for a couple of minutes each side.
- Assemble to serve: place a good quantity of the meat chunks on a piece of the bread, (a couple of tomato slices would work well here) top with a good dollop of the tzatziki, a good quantity of the thinly sliced red onion and put mustard on the side.
- Serve with chips/fries.
- A little salad garnish is pretty with this, as you can see from my photo, it can look a bit too all-brown.
- Kali orexi! (Bon appetit).
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