Farmer salad with gyros

Name: Farmer salad with gyros
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 750 g flushed pork neck; 7 TABLESPOONS good olive oil; 2 TABLESPOONS ready gyros spice salt; 4 Tomatoes; 1 Cucumber; 1 red onion; 200 g Feta; 3-4 Stem(s) Thyme; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp salt and pepper; 100 g black olives (with stone); 4 Pita pockets; 4 TABLESPOONS Ajvar (Paprika preparation; glass); 4 pickled peppers

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
750 g flushed pork neck
7 TABLESPOONS good olive oil
2 TABLESPOONS ready gyros spice salt
4 Tomatoes
1 Cucumber
1 red onion
200 g Feta
3-4 Stem(s) Thyme
3 TABLESPOONS White wine vinegar
7-10 Tbsp salt and pepper
100 g black olives (with stone)
4 Pita pockets
4 TABLESPOONS Ajvar (Paprika preparation; glass)
4 pickled peppers

Directions

1
For the gyros peel onion and garlic. Halve onion and cut into thin rings. Chop garlic finely. Wash the meat, dab dry and cut first in approx. 1.5 cm thick slices, then in strips.
2
Mix 3 tablespoons of oil and gyros spice salt. Mix with meat strips, garlic and onion rings. Cover and chill for 30 minutes.
3
For the salad, wash the tomatoes and cucumber, dice coarsely. Peel red onion and cut into thin rings. Crumble the feta.
4
Wash the thyme, dab dry and remove the leaves. Mix vinegar with salt, pepper and thyme. Fold in 4 tablespoons of oil. Mix cucumber, tomatoes, onions, olives, feta and vinaigrette.
5
Heat a pan without fat. Fry the meat strips in it in 2-3 portions to make them brown, all around at medium heat for 5-6 minutes. Season with a little salt and pepper.
6
In the meantime, briefly roast pita pockets in a pan (e.g. grill pan) without fat on both sides or toast them in a toaster. Coat the pita pockets with 1 tablespoon of Ajvar inside or outside.
7
Fill with gyros and salad or serve with it. Add the pepperoni.