#shorts
For the meat marinade:
500g boneless pork neck
2 tablespoons extra virgin olive oil
1 teaspoon dijon mustard
2 tablespoons white wine vinegar
1 teaspoon cumin
1 teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon chili flakes
1 teaspoon black pepper
1 tablespoon honey
1 teaspoon oregano
1 teaspoon rosemary
For the yogurt sauce:
4 tablespoons Greek yogurt
1 teaspoon parsley, finely chopped
1 teaspoon mint, finely chopped
1 tablespoon extra virgin olive oil
½ garlic clove, grated
pinch of salt
For serving:
pita bread
1 tomato, thinly sliced and salted
1 red onion, thinly sliced
yogurt sauce
Parsley
Sumac
Instructions:
Mix all the ingredients for the marinade in a bowl
Slice the meat into thin slices and add to the bowl with the marinade. Mix well to combine. Try to get it as thin as possible.
Marinade overnight in the fridge
Take your meat out of the fridge 30 minutes before cooking.
In the meantime, make the yogurt sauce and thinly slice your tomato
For the onion, thinly slice it and rinse it under cold water for 1 minute to remove the harsh onion taste. Dry it on a paper towel and combine in with a pinch of finely chopped parsley and a pinch of sumac
Set a pan over high heat and wait until its very hot
Saute your meat in small batches, so it can caramelize easily. Cook for about 1 minute per side
After you are done cooking all your meat, prepare your wraps with the pita bread, yogurt sauce, onion and tomato
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That gyro pork pita looks great 👍
Thank you!