Greek-Style Pork Gyros Plate

Recipe by Moyni
READY IN: 30mins




  • 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).