Anti Inflammatory Classic Pork Gyros

Total time2 hr 55 min

Prep time25 min

Cook time30 min

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Ingredients

4 servings

For the pork

1.5 lb boneless pork shoulder, sliced ¼-inch thick
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
3 tbsp olive oil
3 cloves garlic, minced
2 tbsp fresh lemon juice
1 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
½ tsp ground coriander
½ tsp salt
¼ tsp black pepper

For the tzatziki

1 cup plain full-fat greek yogurt
½ english cucumber, grated and squeezed dry
1 clove garlic, minced
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp fresh dill, finely chopped
¼ tsp salt

For serving

4 pita breads
2 medium tomatoes, thinly sliced
½ small red onion, thinly sliced
fresh parsley, roughly chopped (optional)

Instructions

1
In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, dried oregano, cumin, smoked paprika, coriander, salt, and black pepper. Add the pork shoulder slices and toss until every piece is evenly coated. Cover and refrigerate for at least 2 hours, or up to overnight.
2
While the pork marinates, make the tzatziki. Grate the cucumber on the large holes of a box grater, then gather it in a clean kitchen towel or cheesecloth and squeeze firmly until most of the liquid is gone. In a bowl, stir together the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, olive oil, dill, and salt. Cover and refrigerate until ready to serve.

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