John Myers
Gyros with Tzatziki and Baked Potatoes
The perfect gyros with tzatziki and baked potatoes recipe with a picture and simple step-by-step instructions.
The meat
- 3 disc Fresh pork schnitzel
The gyros spice
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Dried marjoram
- 1 teaspoon Ground cumin
- 0,5 teaspoon Sweet paprika
- 0,5 teaspoon Hot paprika powder
- 1 teaspoon Onion salt
- 1 teaspoon Black pepper from the mill
- 1 pinch Ground cinnamon
The marinade
- 0,5 Cup Sunflower oil
- 2 large Garlic cloves chopped
- Gyros spice as described and 1 onion diced
The tzatziki
- 300 g Cream yogurt
- 2 large Garlic cloves chopped
- 0,5 piece Fresh cucumber
- Salt
- Black pepper from the mill
- 1 tablespoon Freshly squeezed lemon juice
The potatoes
- 6 medium-sized Freshly peeled potatoes
- 1 teaspoon Salt
- Black pepper from the mill
- 1 teaspoon Dried thyme
- 0,5 Cup Sunflower oil
- Cut the meat into strips. Combine all the ingredients from the spice. Knead the meat with it. Mix the oil, onion and garlic together. Add the meat and knead everything well again. Let steep in the refrigerator overnight.
- The next day, heat a non-stick pan and fry the meat with the marinade until brown. Possibly add a little salt.
- For the tzatziki, I actually wanted Greek yogurt. But I didn’t get it here. So I took Black Forests. Was just as good. Put the yogurt in a bowl. Season well with garlic, salt, pepper and lemon juice. Then add the peeled and grated cucumber. Let it steep for a while and season again to taste.
- Cut the potatoes as desired. Mix the oil with the other ingredients in a bowl. Crush potatoes in it. Let it steep for 1 hour. Then place baking paper on a baking sheet.
- Spread the potatoes on top and at 180 ° for approx. 40 minutes on the bottom rail, top and bottom. Fry bottom heat.
- Finally, put everything on a plate and then enjoy your meal.
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