Gyros

Ingredients

• 800 g pork neck or shoulder, thinly sliced
• 3 tbsp Greek yogurt
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 4 garlic cloves, crushed
• 2 tsp dried oregano
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 4 pita breads
• 250 g tzatziki
• 2 tomatoes, sliced
• 1 red onion, thinly sliced
• 500 g potatoes, for chips
• to taste salt
• to taste black pepper

Steps

1. 1
   Whisk the yogurt, olive oil, vinegar, garlic, oregano, paprika and cumin with a good pinch of salt and pepper into a marinade.
2. 2
   Turn the sliced pork through the marinade until every piece is coated, cover, and refrigerate for at least 4 hours. Overnight is better.
3. 3
   Cut the potatoes into chips and fry them until golden and crisp. Drain them on paper and salt them while they are still hot.
4. 4
   Heat a heavy pan or griddle until very hot. Cook the pork in a single layer and in batches, so it sears rather than steams, about 3 minutes a side until the edges char.
5. 5
   Warm the pitas one at a time on the dry pan until they puff and turn pliable.
6. 6
   Spread each pita with tzatziki, then layer on the pork, tomato, red onion and a few chips.
7. 7
   Roll the pita tightly, wrapping the bottom half in paper to hold it together, and serve at once.