Pan-fried gyros à la Flar

Ingredients for 4 servings:

• 1 kg pork neck
• 2 large onions
• 5 tbsp olive oil
• salt and pepper
• 5 tbsp paprika powder, sweet
• 3 tbsp cumin, whole
• 1 tbsp oregano, dried
• 2 garlic cloves

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

not really Greek… but then again, the gyros sold in Germany isn’t Greek either.

Cut the pork neck into strips and place in a bowl. Slice the onions into strips and add them. Peel and chop the garlic cloves and add them as well. Add the spices and oil and mix well. Let marinate overnight in the refrigerator. Heat a dry pan until very hot, add the gyro without adding any additional fat, and cook thoroughly, stirring frequently. I use pork neck because it’s relatively easy to prepare, and I usually serve a variety of Greek/Turkish dishes at the same time. If you devote your full attention to the meat, you can also cook lean meat from the topside, lower leg, the butt, or the back to perfection.