for 4 people

Marinade

600 g	pork steaks
1 ½ tbsp	olive oil
1 tsp	ground cumin
1 tsp	garlic powder
1 tsp	sweet paprika
a little	pepper
5 sprig	thyme

Batter

300 g	white flour
1 tsp	salt
¼ tsp	sugar
½ cube	yeast
2 dl	water, lukewarm
2 tbsp	olive oil

Gyros

1 tsp

salt

Tzatziki

1	cucumber
½ tsp	salt

300 g	plain greek yoghurt
2	garlic cloves
a little	pepper

To serve

150 g

cherry tomatoes

How it's done

Marinade

Cut the steaks in half lengthways. In the dish, mix the oil with all the other ingredients up to and including the pepper. Finely chop the thyme, add to the meat, mix and leave to marinate covered.

Batter

Mix the flour, salt and sugar in a bowl. Crumble the yeast, add to the bowl and mix in. Pour in the water and oil, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Divide the dough into 4 portions, shape in little balls, flatten a little. On a lightly floured surface, roll out the dough into rounds (each approx. 25 cm in diameter), cover and let rise again for approx. 20 mins.

Pita breads

Cook the pita bread flatbreads one after the other in a hot non-stick frying pan for approx. 3 mins. on each side.

Gyros

Salt the meat.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180 °C. Remove.

Tzatziki

Cut the cucumber in half lengthwise, scoop out the seeds with a spoon, coarsely grate, and place in a sieve. Mix the cucumber and salt, leave to absorb in a sieve for approx. 15 mins.

Squeeze the cucumber well, mix with the yoghurt. Peel the garlic, press it in, and season.

To serve

Carve the meat, serve with the tzatziki on the pita bread. Quarter the cherry tomatoes and scatter them over.

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