Low Iodine Tahini Pork Gyros with Toasted Sesame

Total time1 hr 15 min

Prep time25 min

Cook time20 min

Low Iodine 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
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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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