Wilde gyros van wildzwijn

Wild wild boar gyros

James Snoerwang

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

1 kg wild boar tenderloin

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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