Roros Gyros in flatbread with tzatziki, onions and coleslaw

Ingredients for 3 servings:

• 1 flatbread(s)
• 1 ½ tsp paprika powder, sweet
• 2 ½ tsp oregano, dried
• 1 ½ tsp thyme, dried
• 1 ½ tsp basil, dried
• ½ tsp black pepper, freshly ground
• ½ tsp marjoram, dried
• ½ tsp rosemary, dried
• ¼ tsp allspice, dried
• ¼ tsp cumin, ground – definitely not more
• ¼ tsp coriander, dried
• ¼ tsp cayenne pepper, ground
• 4 garlic cloves
• 1 onion(s)
• 2 tbsp lemon juice
• some olive oil
• some salt
• 500 g yogurt, Greek
• 4 garlic cloves, for the tzatziki
• 1 piece(s) cucumber(s), approx. 10 cm for the
• 2 ½ tbsp olive oil
• 3 ½ tsp vinegar
• some salt
• some pepper, freshly ground, white
• 2 tomatoes, sliced
• 1 large onion(s), in rings (also some for the gyros)
• 1 cup of salad (coleslaw), ready-made product
• 400 g pork neck, net (= gross approx. 700 g)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

a must for gyros fans

Crush the garlic cloves. Slice the onion into thin rings. Mix the garlic cloves, onion rings, and spices with lemon juice and olive oil in a bowl (without salt!). Remove the meat from the bones and cut into thin strips (removing any tendons, etc.), then add it to the bowl. Mix everything well and let it sit for a few hours. In the meantime, prepare the tzatziki: Peel the cucumber, scrape out the soft insides, coarsely grate the cucumber flesh. Finely chop the garlic. Mix all ingredients with the Greek yogurt and let it sit in the refrigerator. Bake the flatbread in the oven and let it cool. Quarter the bread and cut each quarter horizontally (but not all the way through) to create a pocket. Preheat the plate—otherwise, the dish will cool too quickly (from the tzatziki). Remove the meat from the spice mixture—otherwise, the herbs will burn when frying (it’ll be quite a mess) and fry it in a large pan over high heat. Only then add salt. Slice the second onion into rings. Spread tzatziki on the flatbread pockets (top and bottom), top with onion rings, and then top with the fried gyro meat. Serve on a warmed plate with coleslaw, tomato slices, and the remaining onion rings.