I use a George Foreman grill to make this very authentic-tasting Gyro, but you
can also use the oven.
1 pound boneless pork loin
4 tablespoons olive oil
1 tablespoon prepared
1 teaspoon ground cumin
1/3 cup lemon juice
3 cloves garlic,
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
Cut pork crosswise into thin slices. Slice the into strips 5 x 1/2-inch.
Combine olive oil, mustard, cumin, lemon juice, minced garlic and oregano. Pour
over pork slices. Cover and refrigerate for 1 to 8 hours.
Meanwhile, in small bowl stir together sour cream, cucumber, crushed garlic and
dill. Cover and refrigerate.
If using the oven, preheat it to 450 degrees F. Drain marinade from pork slices
and place pork in single layer in shallow pan. Roast until crisp, about 10 minutes.
If using the George Foreman grill (or similar), preheat the grill for 3 minutes.
Drain the pork slices very well and place on the grill. Cook for six minutes, turning
once. If your grill has the optional bun warmer, place the pitas in it to warm.
Open each pita to form a pocket. Distribute pork among each. Top each sandwich
with some chilled cucumber mixture, sliced onions, lettuce and tomato slices.
Yield: 4 servings
Posted by bettyboop at Recipe Goldmine 1/3/2002 8:40 am.