Gyros

Preparation

1. 01

   Step 01

   In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper. Stir well to form a uniform marinade.

2. 02

   Refrigerate

   Add the thinly sliced pork to the marinade, tossing to coat every piece thoroughly. Cover the bowl with cling film and refrigerate for at least 1 hour to allow the flavours to penetrate.

3. 03

   Pan-fry over high heat

   Heat a large cast-iron skillet or heavy-based frying pan over high heat until very hot. Working in batches to avoid steaming, add the marinated pork in a single layer. Cook for 3–4 minutes per side until well browned and cooked through. Transfer to a plate and rest briefly.

4. 04

   Step 04

   Using a sharp knife, slice the cooked pork into thin strips against the grain, mimicking the traditional vertical-rotisserie cut.

5. 05

   Warm in dry pan or oven

   Warm the pita bread in a dry skillet over medium heat for about 30 seconds per side, or in a preheated oven at 180°C for 3–4 minutes, until pliable and lightly toasted.

6. 06

   Step 06

   Place a generous portion of sliced pork in the centre of each warm pita. Top with tomato slices, red onion rings, and a spoonful of tzatziki. Fold the sides of the pita over the filling and serve immediately.