Greek-Style Gyro

Ingredients

• 2 lbs boneless pork shoulder (Lamb or chicken may be substituted; traditional Greek gyro commonly uses pork or chicken. American commercial versions frequently use a processed beef-lamb blend.)
• 1 lb boneless lamb leg (Combined with pork for a mixed meat preparation; may be omitted for a pork-only version.)
• 4 cloves garlic (Allium sativum) (Minced or grated fine)
• 2 tsp dried oregano (Origanum vulgare) (Greek dried oregano preferred; more pungent than Italian varieties)
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 0.5 tsp black pepper, freshly ground
• 1 tsp kosher salt (Adjust to taste)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 cup full-fat Greek yogurt (Strained overnight if possible for thicker consistency)
• 0.5 cucumber (Cucumis sativus) (Grated and squeezed dry)
• 2 cloves garlic (Allium sativum) (Minced or pressed)
• 1 tbsp fresh dill or fresh mint (Dill is common in Greek preparations; both are documented)
• 1 tbsp olive oil
• 1 tsp red wine vinegar
• to taste salt
• 6 -8 Greek-style pita breads (Soft, round, slightly thicker than Middle Eastern flatbread; warmed before serving)
• 2 tomatoes, sliced thin
• 1 white or red onion, sliced thin
• optional French fries (Tucked inside the pita; a common Greek street food practice not typical in American versions)

Instructions

1. 1{'dependencies': {'description': 'Initial step', 'depends_on_ids': []}, 'description': 'Prepare the Marinade. Combine minced garlic, oregano, paprika, cumin, coriander, black pepper, salt, olive oil, and lemon juice in a bowl. Whisk until uniform. Taste and adjust salt.', 'performTime': None}
2. 2{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Slice and Marinate the Meat. Slice pork shoulder and lamb leg into thin, even slices approximately 1/4 inch thick. Coat all surfaces thoroughly with marinade. Layer slices tightly in a container, pressing firmly. Cover and refrigerate for at least 8 hours, preferably 24 hours.', 'performTime': None}
3. 3{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Form the Loaf. If a vertical rotisserie is unavailable - as it will be in most home kitchens - press the marinated meat slices tightly together and form a compact log or loaf. Bind with kitchen twine. This home adaptation produces a roasted loaf rather than a rotisserie cone; the flavor profile is similar, but the texture differs from the charred-edge, moist-interior result of a true vertical spit.', 'performTime': None}
4. 4{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Roast. Place the meat loaf on a wire rack set over a rimmed baking sheet. Roast at 325 degrees F (165 C) for 75-90 minutes, until the internal temperature reaches 165 degrees F (74 C) for pork and chicken, or 145 degrees F (63 C) for lamb. Rest for 10 minutes before slicing.', 'performTime': None}
5. 5{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Make the Tzatziki. Combine strained yogurt, squeezed-dry grated cucumber, garlic, herb, olive oil, and vinegar. Mix well. Season with salt. Refrigerate until serving; tzatziki improves after 30 minutes of resting.', 'performTime': None}
6. 6{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Slice and Assemble. Slice the rested meat loaf as thin as possible - a sharp carving knife or electric slicer produces the best result. Warm pita briefly in a dry pan or oven. Spread tzatziki generously on pita, layer sliced meat, top with tomato and onion. Fold and serve immediately.', 'performTime': None}