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Preparation
in 40 minutes
Cooking
in 20 minutes
- Put the pork steaks into a bowl with the sliced garlic, lemon zest and juice, olive oil, oregano and paprika then season with a little salt and pepper. Cover and pop in the fridge for at least half an hour
- While the pork is marinating, make the tzatziki - grate the cucumber into a small bowl, sprinkle over a pinch of salt and mix. Leave for a couple of minutes then use clean hands to squeeze the water out of the cucumber.
- Put the squeezed cucumber back into the bowl with the yogurt, crushed garlic, chopped mint and stir. Add another pinch of salt, a squeeze of lemon juice and a drizzle of olive oil then pop in the fridge
- Cook the pork on a foil lined baking tray under a medium grill for a few minutes on each side. Make sure it’s just cooked through then set aside to rest for a few minutes
- Meanwhile, cook the chips in the oven or airfryer.
- Heat the flatbreads according to the pack instructions. Slice the pork into thin strips
- Fold the flatbreads into a cone shape and secure with a cocktail stick. Add some lettuce, tomato and onion then pile in some of the pork. Stuff in a few chips then dollop on some of the tzatziki. Serve with the rest of the chips and the tzatziki on the side
Ingredients
For the Gyros
1
pack
3
pork loin
approx. 300-350g
2
garlic cloves
thinly sliced
zest and juice of 1 lemon
2
tsp
olive oil
1 heaped
tbsp
oregano
or 1 teaspoon of dried
1/2
tsp
paprika powder (hot)
french fries
make sure to check the ingredients for gluten depending on which you buy
2
handful
lettuce
shredded
1
tomatoes
large vine tomatoes, cut into thin wedges
1/2
red onion
thinly sliced
For the Tzatziki
6
tbsp
greek yogurt
full fat
cucumber
5cm piece
1/4
garlic cloves
crushed
a few fresh
mint leaves
finely chopped
a squeeze of
lemon juice
a drizzle of
extra virgin olive oil
Nutritional & Dietary
Gluten free
No eggs added
No nuts added
No oat added
No sesame added
No soya added
Palm oil free
Wheat free
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