|
|
I use a George Foreman grill to make this very authentic-tasting Gyro, but you can also use the oven.
1 lb boneless pork loin
4 tablespoons olive oil
1 tablespoon prepared
mustard
1 teaspoon ground cumin
1/3 cup lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 cup sour cream
1 cucumber, peeled, seeded,
shredded and drained
1/2 teaspoon garlic,
crushed
1/2 teaspoon dill
2 large pita loaves,
halved (or 4 small ones)
1 small red onion, peeled
and thinly sliced
lettuce and tomato slices
1.
Cut pork crosswise into thin slices.
2.
Slice the into strips 5 x 1/2-inch.
3.
Combine olive oil, mustard, cumin, lemon juice, minced garlic and
oregano.
4.
Pour over pork slices.
5.
Cover
6.
Refrigerate for 1 to 8 hours.
7.
Meanwhile, in small bowl stir together sour cream, cucumber, crushed
garlic and dill.
8.
Cover and refrigerate.
If
using the oven, preheat it to 450 degrees.
9.
Drain marinade from pork slices
10.Place
pork in single layer in shallow pan.
11.Roast
until crisp, about 10 minutes.
If
using the George Foreman grill (or similar)
9.
Preheat the grill for 3 minutes.
10.Drain
the pork slices very well and place on the grill.
11.Cook
for six minutes, turning once.
12.If
your grill has the optional bun warmer, place the pitas in it to warm.
13.Open
each pita to form a pocket.
14.Distribute
pork among each.
15.Top
each sandwich with some chilled cucumber mixture, sliced onions,
lettuce and tomato
slices.
