Craving a simple yet delicious Greek-inspired dish? This pork gyros recipe has you covered! Enjoy it in warm flatbreads or with salad and potatoes for a versatile Mediterranean-inspired meal.
Ingredients
- 1 red onion, ½ chopped, ½ finely sliced
- 4 garlic cloves, chopped
- 6tbsp olive oil, plus extra 1tsp for the salad
- 2 tbsp honey
- 1 tbsp red wine vinegar, plus extra
- 1 tsp for the salad
- 1 tbsp oregano, chopped, or 1 tsp dried, plus extra for the salad
- 2 pork tenderloins (approx 450 g)
- 2 red peppers, halved
- 1 cucumber, deseeded and chopped
- 100 g pitted kalamata olives, halved
- 100 g Greek yoghurt
- 30 g aioli (garlic mayo)
- 50 g feta, crumbled
- 4 Greek-style flatbreads
- Dill crisps, to serve
- Few fresh mint leaves, to serve (optional)
Instructions
- Combine the chopped red onion, garlic, oil, honey, vinegar and oregano in a large glass/ceramic bowl. Season with salt and pepper, then add the pork and coat in the marinade. Set aside for 30 mins, or preferably a few hours or overnight.
- Heat/light a barbecue or grill to hot. When ready to cook, toss the red peppers in a little olive oil, then grill with the pork for 20 mins, turning halfway through, and brushing the pork with the marinade until browned and tender. Set the pork aside to rest. Alternatively, cook the peppers and pork on a griddle pan over medium-high heat, turning several times, until the pork is cooked through and slightly charred, and the peppers are tender.
- For the salad, in a serving bowl, combine the cucumber, olives and sliced red onion with salt and pepper, and the remaining oil, vinegar and oregano.
- Mix the yoghurt, aioli and feta to combine, then season with salt and pepper to taste.
- Warm the flatbreads on the grill. Slice the pork and peppers. Serve the bread with the yoghurt, pork, peppers, salad and a few dill crisps for crunch.
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Featured Image: W&H
