Gyros in Metaxa sauce

Ingredients for 4 servings:

• 1 kg pork
• 1 onion(s)
• 2 garlic cloves
• 50 ml olive oil
• 2 tsp thyme
• 3 tsp oregano
• Paprika powder, sweet
• coriander
• rosemary
• chili flakes
• Cumin powder
• 400 g crème fraîche
• 200 ml cream
• 75 ml Metaxa
• 2 tbsp Ajvar, hot
• 2 tbsp tomato paste
• 1 bell pepper(s), red
• 150 g mushrooms, fresh or frozen
• 200 g Emmental cheese, grated
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 30 minutes

like from your favorite Greek restaurant

Cut the meat into strips and the onion into strips. Make a marinade from the ingredients. Mix everything well with the meat and let it marinate in the refrigerator for at least 4 hours. Preheat the oven to 200°C (top/bottom heat). Finely dice the bell pepper and slice the mushrooms. Heat 1 tablespoon of olive oil in a pan, fry the mushrooms and bell pepper, and season with salt and pepper. Add the marinated meat in batches to the pan and fry for 3-4 minutes on all sides. Add the vegetables and mix everything together. Then remove everything from the pan, spread it in a baking dish, and set aside. Return the pan, including the pan juices, to the stove over medium heat. Add the tomato paste and ajvar to the pan and fry for about 1 minute, stirring continuously. Deglaze everything with Metaxa, mix well, and let the Metaxa almost completely evaporate. Add the cream and crème fraîche and bring to a boil. Pour the hot Metaxa sauce over the meat, sprinkle with grated cheese and bake for about 20 minutes.