Pork Gyros

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the thinly sliced pork in a large bowl.

   Ca. 2 min.

   Kokkens note: Slicing the pork thinly yourself or asking your butcher to do so will ensure even cooking and tenderness.

2. 2

   In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper to create the marinade.

   Ca. 3 min.

3. 3

   Pour the marinade over the pork, ensuring all pieces are evenly coated.

   Ca. 1 min.

   Kokkens note: Use your hands to really work the marinade into the meat.

4. 4

   Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

   Ca. 2 t.

   Kokkens note: Marinating longer will result in more tender and flavorful pork.

5. 5

   Preheat a large skillet or grill pan over medium-high heat.

   Ca. 3 min.

6. 6

   Add the marinated pork to the hot pan in a single layer, working in batches if necessary to avoid overcrowding.

   Ca. 2 min.

   Kokkens note: Overcrowding the pan will steam the meat instead of searing it, preventing a good crust.

7. 7

   Cook the pork for 3-5 minutes per side, or until fully cooked through and slightly charred.

   Ca. 10 min.

   Kokkens note: The cooking time will vary depending on the thickness of your pork slices.

8. 8

   Remove the cooked pork from the pan and set aside, keeping it warm.

   Ca. 1 min.

9. 9

   Warm the pita bread in the same pan for about 30 seconds per side, until soft and pliable.

   Ca. 2 min.

   Kokkens note: You can also warm the pita in a toaster oven or microwave.

10. 10

    To assemble the gyros, spread a generous amount of tzatziki on each warm pita.

    Ca. 1 min.

11. 11

    Top with the cooked pork, sliced tomato, and thinly sliced red onion.

    Ca. 2 min.

    Kokkens note: Feel free to add other toppings like lettuce or cucumber if desired.

12. 12

    Fold or roll the pita to enclose the fillings and serve immediately.

    Ca. 1 min.