Greek gyros, flatbreads and tzatziki

Recipe for juicy grilled skewers of gyros-spiced pork fillet, served with flatbreads and tzatziki.

Course Lunch, Main course

Cuisine Greek

Nøgleord Greek gyros, Pork fillet

Total Time 40

Servings people

Calories 226kcal

Coarsely grate the cucumber and squeeze out as much liquid as you can.
Put the cucumber in a sieve, season with salt - roughly the amount you would put in the dressing anyway - and toss it through with your hands. Leave the cucumber to drain for about 15 minutes, then wring out any excess liquid - ideally through a clean tea towel.
Meanwhile, mix the dressing, - stir the yogurt together with the garlic, olive oil and lemon juice.
Then stir in the cucumber, and season the dressing with freshly ground pepper and a little more salt if it needs it.

Cut the pork fillet into long, thin slices/strips.
You can also cut it into cubes, but the strips give more surface for the marinade to cling to - so the skewers end up deliciously sticky and saucy.
Mix the meat with the seasoning, oil and Greek yogurt, and toss well so every surface is coated in the marinade.
Season with salt and freshly ground pepper too - but check whether your gyros seasoning already contains salt.
Then fold the strips of meat onto the skewers, - and spread them out so the meat isn't packed too tightly.
If you are using wooden skewers, soak them in water for about 20 minutes first so they don't burn during cooking.
Cook the skewers on the barbecue, or fry them in a pan with a little oil, until golden and cooked through.
The skewers can also be cooked in an air fryer for about 10-12 minutes at 200°C, – or in a conventional oven (top and bottom heat) for about 10-12 minutes at 215°C.

Scatter the gyros skewers generously with chopped parsley, and serve with flatbreads, tzatziki, salad and feta.