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Oven-Baked Greek Pork Gyros
(0)
40 min
Under an hour
Gurkerl Küche
Saftig marinierte Schweinsschopf-Streifen, im Backrohr wunderbar knusprig gebacken. Serviert mit selbstgemachtem Tzatziki, frischen Paradeisern, roten Zwiebeln und warmem Pitabrot.
Ingredients
Preparation method
Marinating the meat
Cut the pork neck into thin, bite-sized strips. Finely chop or press 3 cloves of garlic. Wash the lemon under hot water, finely grate the zest, and squeeze the juice of half a lemon.
In a bowl, mix the olive oil with the chopped garlic, lemon zest, lemon juice, dried oregano, paprika powder, cumin, thyme, and generous amounts of salt and pepper. Mix the meat strips thoroughly with the marinade and let marinate for at least 30 minutes (or overnight in the fridge).
Preparing the tzatziki
Coarsely grate the cucumber, sprinkle with a pinch of salt, and let stand for 10 minutes to release water. Then squeeze out firmly in a clean kitchen towel.
Chef's tip
For particularly juicy and crispy meat, switch the oven to the grill function for the last 3–5 minutes and place the sheet in the upper third.
Leftover gyros can easily be reheated the next day with a little olive oil in a hot pan or served alongside a fresh Greek salad.
70 min
Under an hour
