Tahini Pork Gyros with Toasted Sesame
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Learn more →Ingredients
4 servings
For the pork
- 1.5 lb pork shoulder, sliced ¼-inch thick against the grain
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ¾ tsp kosher salt
- ½ tsp black pepper
- 3 garlic cloves, minced
- 1 tbsp fresh lemon juice
For the tahini sauce
- ⅓ cup tahini
- 3 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 3–4 tbsp cold water
- ¼ tsp kosher salt
- 2 tbsp sesame seeds
For assembling
- 4 pita breads
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, thinly sliced
- ½ small red onion, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a large bowl, combine the cumin, smoked paprika, coriander, oregano, cayenne, 3/4 tsp kosher salt, black pepper, minced garlic, 1 tbsp lemon juice, and 1 tbsp of the olive oil. Add the sliced pork shoulder and toss until every piece is evenly coated. Let the pork marinate at room temperature for 30 minutes.
- 2
While the pork marinates, make the tahini sauce. Whisk together the tahini, 3 tbsp lemon juice, grated garlic, and 1/4 tsp kosher salt in a small bowl. Add cold water 1 tbsp at a time, whisking after each addition, until the sauce is smooth and pourable — it should fall off the whisk in a steady ribbon. Set aside.
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