for 6 pieces

Marinade

300 g	plain greek yoghurt
1	red onion, cut into thin rings
2 tbsp	olive oil
2 tsp	sweet paprika
1 tsp	ground cumin
1 tsp	dried thyme
1 tsp	garlic powder
½ tsp	chilli powder
800 g	pork cutlets (e.g. neck, each approx. 200 g)

Gyros

1 ½ tsp	salt
3	red onions, quartered
6	long metal skewers

Strawberry tzatziki

250 g	strawberries
150 g	plain greek yoghurt
200 g	cucumbers deseeded, coarsely grated
2 tbsp	dill, roughly chopped
¼ tsp	salt
a little	pepper

Charcoal/gas/electric grill

6	pita breads

How it's done

Marinade

Combine the yoghurt with all the other ingredients up to and including the chilli powder. Cut the steaks into approx. 2 cm strips, place in the marinade, mix. Cover and marinate in the fridge for approx. 2 hrs.

Gyros

Remove the meat from the fridge, season with salt, mix. Thread one slice of onion onto a skewer. Then thread 1/6 of the meat onto the skewer in a wave pattern. Finish with another slice of onion. Repeat the process with the remainder of the meat and onions.

Strawberry tzatziki

Puree half of the strawberries with the yoghurt in a measuring cup. Dice the remainder of the strawberries, add the cucumber and dill, season, mix. Cover and chill the tzatziki.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a low heat (approx. 180°C) for approx. 35 mins. all over. Grill the pitas alongside for approx. 2 mins.

To serve

Fill the pita bread with the gyros and onions, top with the strawberry tzatziki.

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