Pork gyros are really tasty little balls of pork sausage meat which are served in flatbreads along with tart, fresh cucumber and mint-laden tzatziki sauce. They really are a perfect meal to have for lunch or as a light dinner during the summer because they’re not too heavy and the tzatziki sauce and salad keeps the meal nice and fresh.

Gyros are a Greek dish which is typically composed of rotisserie meat (normally pork, chicken or lamb) which is thinly sliced and then served wrapped in a pitta bread or soft flatbread. Now sadly, I don’t own a rotisserie, so I decided to form my pork gyros into meatballs which would sit inside my flatbreads, but this worked just fine and produced juicy little lightly spiced meatballs which went beautifully with the tzatziki sauce. I used sweet paprika in my pork gyros mix, but if you fancy smokier gyros you could use smoked paprika instead. Equally, if you thread the gyros onto kebab sticks you could cook them on the barbecue to get that delicious charred smoky taste!

I’d highly recommend making the tzatziki sauce to go with these pork gyros because the freshness of the cucumber and dried mint that’s mixed into the natural yoghurt sauce really adds to the overall meal. In essence, these pork gyros with tzatziki are delicately spiced pork meatballs which are accompanied with fresh, crunchy salad, topped with zingy tzatziki sauce and wrapped in a warmed flatbread or pitta. They really are the perfect light meal for the summertime.

Ingredients for the Pork Gyros:

500g pork mince

1 tbsp dried oregano

1 tsp ground cumin

1 tbsp sweet paprika (or smoked paprika if you’d like smokier tasting gyros)

1 tsp dried thyme

1 tsp ground black pepper

1/2 tsp salt

1/2 tsp Casa de Sante’s asafoetida powder

1 tbsp red wine vinegar

For the Tzatziki sauce:

150g lactose-free natural yoghurt (or a non-dairy version)

110g cucumber (grated)

1 tbsp lemon juice

1 tsp dried dill

1 tsp dried mint

1/4 tsp salt

1/4 tsp ground white pepper

Method:

To make the pork gyros place all of the ingredients into a large mixing bowl and mix together either by hand or using a food processor until it’s all combined.

Form 20 small pork meatballs and place them on a baking tray.

Bake in the oven for 12-15 mins until cooked through.

While the meatballs are cooking make the tzatziki sauce by mixing the ingredients together in a bowl.

Once the meatballs are cooked serve them in warmed gluten-free flatbreads or pitta breads with salad and tzatziki sauce.

IF YOU LIKE THIS TRY THIS:

QUICHE LORRAINE

Vegetable Tartlets

Mexican Bean Burritos 

Copyright protected by Digiprove © 2018