Summary

Ingredients

• 1 kg pork (neck)
• 2 tablespoon cornstarch
• 3 teaspoons oregano, grated
• 1 teaspoon parsley, dried, use a little more if it is fresher
• 2 cloves garlic, finely chopped
• 1 teaspoon cayenne pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper, freshly ground
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon sugar
• 1 teaspoon rosemary, fresh, finely chopped
• 1 teaspoon thyme, fresh, finely chopped
• 1 pinch nutmeg, freshly grated
• 1 lemon (s), untreated, including the juice and the zest
• 2 onions)
• 200 ml olive oil
• 0.5 ½ cucumber (s)
• 400 g yourt, Greek cream yourt (10%)
• 4 cloves garlic, finely chopped
• olive oil
• Salt and pepper, freshly ground

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Instructions

1. It is best to freeze and thaw the neck of the pork, so it can best be cut into the finest possible strips. Parry if there is too much fat on it.
2. Peel the onions, cut in half lengthways and cut into very fine rings. Mix together all the ingredients of the seasoning mixture, except for the olive oil and lemon juice. Mix the olive oil and lemon juice. Now mix the strips of meat and the onions together, then massage the spice mixture in well. Due to the starch, it adheres better to the meat. Finally pour the lemon oil over it, mix again and marinate for 24 hours.
3. Peel the cucumber, grate it relatively finely and squeeze it in a straining cloth. Mix the grated cucumber with garlic, yoghurt (if you like it less fat, take normal ones) and a dash of olive oil. The oil ensures a creamy consistency and it also tastes delicious. Season to taste with salt and pepper and leave in the refrigerator for 24 hours.
4. Take the gyros out of the marinade and drain the oil well. Fry in a pan without any additional fat. If there is too much fat in the pan, remove the gyros after frying with a skimmer or meat tongs.
5. Serve with the tzatziki and french fries or tomato rice.