Summary

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

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Instructions

1. Cut the meat into narrow strips or wafer-thin slices with a sharp knife.
2. 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.
3. 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.
4. Serve the meat with lemon wedges, the tzatziki and pita or flat bread.
5. Serve with an ice cold ouzo.
6. With this gyros you can also make a wonderful gyro soup.