Many barbecue recipes have been tried, but we think this variation on gyros has never been conceived. This surprising dish with wild boar tenderloin takes the flavor of gyros to a whole new level! The thin slices of marinated wild boar, grilled to perfection, are a true guilty pleasure that you can easily serve on a pita or Turkish roll. With crisp lettuce, fresh tomato, cucumber, and a creamy (vegan) tzatziki sauce, you create a sandwich bursting with flavor. A real crowd-pleaser!
Number of persons: 6
Preparation time: 60 minutes
Ingredients
For the meat
Gyros spices (for 1 kg of meat)
Olive oil
1 to 2 onions, peeled
For the tzatziki
250 ml yogurt
2 cloves of garlic, pressed
2 tbsp fresh dill
1 tsp cumin powder
0.5 cucumber, grated
Salt and pepper
Before serving
Pita bread
Iceberg lettuce
Tomato
Cucumber
Red onion
Preparation
Preparing the meat
Cut the pork neck into thin slices of about 1 cm thick.
Place the meat in a container with the gyros spices and a generous dash of olive oil and leave it covered with foil in the refrigerator for half a day, but preferably overnight.
Grilling the meat
Thread the meat onto one or two skewers. It's a good idea to add half a peeled onion at the beginning and end of each skewer. This prevents the meat from drying out.
Grill the skewers over hot coals on the barbecue, then let them roast for 30-45 minutes over medium heat.
Feel and test whether the meat is cooked through by taking off pieces.
Making tzatziki
Make the (vegan) tzatziki by mixing the yoghurt, half a grated cucumber, dill, pressed garlic, cumin, olive oil, salt and pepper.
This sauce also gets better if you let it sit for a while.
Serve
Cut the meat from the skewers and place it on the pita bread together with the lettuce, tomato, cucumber and tzatziki.
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