Summary

Ingredients

• 1 flatbread (s)
• 1 ½ teaspoon paprika powder, noble sweet
• 2 ½ teaspoons oregano, dried
• 1 ½ teaspoon thyme, dried
• 1 ½ teaspoon basil, dried
• 0.5 teaspoon ½ pepper, black, from the mill
• 0.5 teaspoon ½ marjoram, dried
• 0.5 teaspoon ½ rosemary, dried
• 0.25 teaspoon ¼ allspice, dried
• 0.25 teaspoon ¼ cumin, ground - no more
• 0.25 teaspoon ¼ coriander, dried
• 0.25 teaspoon ¼ cayenne pepper, ground
• 4 clove (s) garlic
• 1 onion (s)
• 2 tablespoon lemon juice
• some olive oil
• a bit salt

For the sauce: (Tzatziki)

• 500 g yourt, Greek
• 4 clove (s) garlic, for the tzatziki
• 1 piece (s) cucumber (s), approx. 0 cm for the
• 2 ½ tablespoon olive oil
• 3 ½ teaspoons vinegar
• a bit salt
• some pepper, from the mill, white

For the set:

• 2 tomato (s), sliced
• 1 large onion (s), cut into rings (also something for the gyros)
• 1 cup lettuce (coleslaw), finished product
• 400 g pork neck, net (= approx. 700 ross)

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Instructions

1. Crush the garlic cloves. Cut the onion into fine rings.
2. Mix the cloves of garlic, onion rings and spices with lemon juice and olive oil in a bowl (without salt!)
3. Remove the meat from the bone and cut into fine strips (cut out the tendons etc.!) And place in the bowl.
4. Mix everything well and let it steep for a few hours.
5. In the meantime, prepare the tzatziki:
6. Peel the cucumber, scrape out the soft inside, coarsely grate the cucumber meat. Finely chop the garlic. Mix all ingredients with the Greek yoghurt and let steep in the refrigerator.
7. Bake the flatbread in the oven, allow to cool. Quarter the bread and cut each quarter horizontally (but not completely) - this creates a pocket, so to speak.
8. Preheat the plate - otherwise the dish will get cold too quickly (due to the tzatziki)
9. Sort the meat out of the spice mixture - otherwise the herbs will burn while frying - (it`s quite a mess) and fry in a large pan over high heat. Only then add salt.
10. Cut the second onion into rings.
11. Spread the tzatziki in the flatbread pockets (top and bottom), then place the onion rings and then the fried gyros meat.
12. Arrange on a preheated plate with coleslaw, tomato slices and the remaining onion rings.