Buy all ingredients right below the recipe
Ingredients
- 400 grams pork neck
- 270 grams Greek yogurt
- 1/2 cucumber
- 1/2 lemon
- 1/2 red onion
- 3 tomatoes
- 1 small head iceberg lettuce
- 2 cloves garlic
- 4 tbsp olive oil
- 2 tbsp gyros seasoning
- 4 pita breads
- Salt
- Ground pepper
Wine Recommendation
- 1 bottle Rivera Violante Nero di Troia Castel del Monte Doc 2017
Preparation
- 1Wash the pork neck, pat dry, and cut into thin slices. Mix olive oil and gyros seasoning well. Add the pork neck slices and let everything marinate for 15 minutes.
- 2Put Greek yogurt into a bowl. Press the garlic through a garlic press over the bowl and stir into the yogurt. Wash the cucumber, grate it coarsely, and also stir it into the yogurt. Now add the juice from the previously squeezed lemon, stir, and season everything with salt and pepper.
- 3Peel the onions and cut them into fine slices. Wash the tomatoes and cut them into wedges. Now wash the iceberg lettuce and cut it into bite-sized strips.
- 4Now fry the marinated gyros meat until really crispy, turning regularly. Then cut open the pita breads and fill them with salad, gyros, and tzatziki, then serve.
Tip
For a more intense taste experience, you can also marinate the pork neck slices directly with the onion slices and fry both together.
