Anna's favorite gyros with tzatziki

Ingredients for 4 servings:

• 1 kg pork (neck)
• 2 tbsp cornstarch
• 3 tsp oregano, shredded
• 1 tsp parsley, dried, use a little more if using fresh
• 2 cloves garlic, finely chopped
• 1 tsp cayenne pepper
• 1 tsp cinnamon
• 1 tsp salt
• ½ tsp pepper, freshly ground
• 1 tsp sweet paprika powder
• 1 tsp sugar
• 1 tsp rosemary, fresh, finely chopped
• 1 tsp thyme, fresh, finely chopped
• 1 pinch of nutmeg, freshly grated
• 1 lemon(s), untreated, juice and peel
• 2 onions
• 200 ml olive oil
• ½ cucumber(s)
• 400 g yogurt, Greek cream yogurt (10%)
• 4 cloves garlic, finely chopped
• olive oil
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

with homemade seasoning, high in calories but delicious!

It’s best to freeze the pork neck and let it thaw a little, as this makes it easier to slice into the finest strips. Trim any excess fat. Peel the onions, halve them lengthwise, and slice them into very fine rings. Mix all the ingredients of the seasoning mix together, except the olive oil and lemon juice. Mix the olive oil and lemon juice. Combine the meat strips and the onions, then rub the seasoning mix in well. The starch helps it adhere to the meat better. Finally, add the lemon oil, mix again, and marinate for 24 hours. Peel the cucumber, grate it fairly finely, and squeeze the excess water through a cheesecloth. Mix the grated cucumber with the garlic, yogurt (or regular yogurt if you prefer something lower in fat), and a dash of olive oil. The oil creates a creamy consistency and also tastes delicious. Season with salt and pepper and let it marinate in the refrigerator for 24 hours. Remove the gyros from the marinade and drain well. Fry in a pan without adding any additional fat. If there’s too much fat in the pan, remove the gyros with a slotted spoon or meat tongs after cooking. Serve with tzatziki and fries or tomato rice.