Greek Gyro sandwich  |
INGREDIENTS: 2 1/2 pounds of boneless pork loin, shoulder white wine vinegar ---------- GREEK GYRO SEASONING MIXTURE 3 tablespoons of sea salt 1 1/2 teaspoons of sweet paprika 1/4 teaspoon of pepper 1/4 teaspoon of finely crushed (powdered) Greek oregano (rigani) ---------- FOR PITA WRAP SANDWICHES 6-8 pieces of thin pita bread (not pocket pita) 1/2 cup of tzatziki or plain yogurt 1 medium onion, sliced 2 tomatoes, sliced french fries (optional) olive oil Preparation: In a small bowl combine paprika, salt, pepper, and oregano. Slice the meat against the grain as thinly as possible and pound with a meat mallet to less than 1/4-inch thick. In a flat-bottomed container, arrange one layer of slices, sprinkle liberally with seasoning mixture, then with a little vinegar. Spread the vinegar over the meat so that all pieces are moistened. Add layers, spices, and vinegar until all the meat has been marinated. Cover and refrigerate for 1/2 hour to 2 hours. YiaYia's Note: If there's any seasoning mix left over, store in an airtight jar and use again for gyro or as a rub for pork souvlaki. Remove meat from the refrigerator and slice into strips about 1/2 to 3/4 of an inch wide and 2 to 2 1/2 inches long. Dry fry (without any oil) in a non-stick frying pan until well browned and slightly crisp. Alternate cooking methods: Do not cut the meat into strips before cooking. Cook thinly pounded pieces on the grill (or in a roasting pan in the oven) until the edges of the meat begin to crisp, then slice and serve.
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