Eosinophilic Esophagitis Friendly Tahini Pork Gyros with Toasted Sesame

Total time1 hr 15 min

Prep time25 min

Cook time20 min

5.0

(3)

Eosinophilic Esophagitis Friendly Tahini Pork Gyros with Toasted Sesame

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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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