Pitta-Gyros Recipe

1 10 2010

I recently posted my recipe for healthy, tasty, homemade flatbreads and mentioned at the time that I had been seriously craving some pitta-gyros like I used to have back home.

Well we have two options in life, light a candle or curse the darkness or in my case bitch and moan or get cooking…

So here is what to do if like me you fancy a delicious and surprisingly healthy taste of Greece:

Pitta-Gyros

Approx 1 kg of pork loin – you can use shoulder or most other cuts but loin is what I had to hand

Dried Oregano

Sweet Paprika

Coarse Sea Salt

Black Pepper

1tsp Dried Chili Flakes

Olive Oil

To Serve:

8-10 Flatbreads – Click here for the recipe

1 carrot peeled and shredded

2 or 3 tomatoes finely sliced

1 large red onion finely sliced

Tzatziki

Using a sharp knife cut thin slices from your piece of pork and then pound them flat (a cleaver works well)

place the pork into a large bowl and add in  plenty of the dried oregano (I use roughly 1  1/2 tablespoons but adjust to suit your tastes) a good 2 tsp of paprika, the dried chili flakes, a generous pinch of sea salt and the same of black pepper.

Mix everything together with your hands so that all of the meat is covered with the herbs and spices, pour in enough olive oil that all of the meat is coated. Cover with cling film and leave in the fridge for at least an hour, the longer the better.

When you are ready to cook and eat your Pitta Gyros take your meat out of the fridge and cut it into strips, fry in a dry pan until the edges just start to blacken and the pork is cooked through – please ensure that the pork is cooked for the sake of your health!

Pop the pork in an oven proof dish, cover with some tinfoil and place in  a low oven to keep warm.

At this point make your flatbreads and then serve with the shredded onion, carrot, tomatoes and tzatziki and a little extra paprika on top.

Delicious!

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