Pork Gyros with Tzatziki

Ingredients

• •700 g pork tenderloin or boneless pork shoulder, cut into thin strips
• •3 tbsp olive oil
• •2 tbsp red wine vinegar
• •4 garlic cloves, minced
• •2 tsp dried oregano
• •1 tsp smoked paprika
• •½ tsp ground cumin
• •½ tsp ground coriander
• •1½ tsp salt, 1 tsp pepper salt and black pepper
• •1 cup Greek yogurt (2% or full-fat)
• •½ English cucumber, grated and squeezed dry
• •2 garlic cloves, minced (for tzatziki)
• •2 tbsp fresh dill, chopped
• •1 tbsp fresh lemon juice
• •1 tbsp olive oil (for tzatziki)
• •4 large pita breads
• •2 ripe tomatoes, diced
• •½ red onion, thinly sliced

Directions

1. 1Toss pork strips with olive oil, red wine vinegar, minced garlic, oregano, paprika, cumin, coriander, salt, and pepper; marinate 15 minutes at room temperature (or up to overnight in the fridge).
2. 2Make tzatziki: stir together yogurt, grated cucumber, garlic, dill, lemon juice, and olive oil; season with salt and refrigerate until serving.
3. 3Heat a large cast-iron skillet or grill pan over high heat until very hot; cook pork strips in a single layer without stirring for 3 minutes until charred underneath.
4. 4Flip and cook another 2–3 minutes until cooked through with good colour on all sides; work in batches to avoid steaming.
5. 5Warm pitas briefly in the dry pan or directly over a gas flame for 30 seconds each side.
6. 6Load each pita with pork strips, a generous spoonful of tzatziki, diced tomatoes, and red onion; wrap and serve immediately.

💡 The higher the heat the better for authentic gyros char — don't be afraid of the skillet getting ripping hot. Grating and squeezing the cucumber completely dry is the key to thick tzatziki that won't make your pita soggy. For the full street-food experience, tuck in a few oven-baked or frozen fries before wrapping.

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