Crunchy Gyros with Tzatziki
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork or poultry meat
- 4 clove (s) garlic
- 2 tablespoon oregano, dried, if possible more Greek
- 1 tablespoon thyme, dried
- 8 tablespoon lemon juice
- 6 tablespoon olive oil
- salt
- Cayenne pepper
- 1 large cucumber (s), about 600 g
- 400 g yourt (cream)
- 2 lemon (s)
- Pita bread (s), or flat bread
Print Recipe
Pin Recipe Instructions
- Cut the meat into narrow strips or wafer-thin slices with a sharp knife.
- Peel the garlic, cut two cloves of it into thin slices, mix with the meat with oregano, thyme, 6 tablespoons lemon juice (or less to taste), 4 tablespoons olive oil, salt and cayenne pepper. Let it steep for about 1 hour. I always pickle the meat overnight. Fry the gyros in a large, non-stick pan for 10 to 13 minutes until crispy and brown.
- Clean and wash the cucumber, grate finely, season with salt and leave to stand for 10 minutes. Pour into a sieve and squeeze out. Mix yogurt with cucumber, 2 tablespoons each of lemon juice and olive oil, squeeze the remaining garlic, season with salt.
- Serve the meat with lemon wedges, the tzatziki and pita or flat bread.
- Serve with an ice cold ouzo.
- With this gyros you can also make a wonderful gyro soup.
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