Mix 300 ml water, 4 tablespoons olive oil, the gyros spice and the dried onions with a whisk. Pour the marinade over the meat slices in layers and let it steep overnight.
Remove the roulades from the marinade, remove the onion pieces and pat dry. Cut the feta into small cubes. First spread the tzaziki salad over the meat, then pour the feta cubes over it, roll up the roulades and put sticks on all sides.
Heat the olive oil in a pan and fry the roulades well all around. Add the spice marinade and possibly some water. Braise in the closed pan for about 10-15 minutes. Finally, remove the meat and keep it warm.
Pour the sauce through a sieve, fill up with water if necessary and then thicken with the roux. If you like, you can also leave the onions contained in the marinade in the sauce.
This goes well with Mediterranean-flavored, baked potato wedges, appropriately seasoned French fries or just flatbread, served with an additional dollop of tzaziki or tzaziki salad. You can also prepare the latter yourself if you mix tzaziki, like the one I brought with me from Crete, from head chef Jamaica with white coleslaw that you have bought and let drain well beforehand.
Variation: If you don`t get large pork roulades, you can`t use schnitzel or butterfly steaks that are too thick. They are only folded once in the middle and pinned all around. However, less filling then fits into it. This variation is particularly suitable for preparation in a grill pan or on the grill. Then of course you leave out the sauce.
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