This is a classic Greek/Turkish dish which would have originally been made with lamb but tends to be made with pork nowadays.  It still tends to be lamb or beef in Turkey, for religious reasons, and is called Donner.  Both Donner and Gyros mean to turn and it refers to the fact that these are made on skewers and turned over hot coals.  Super yummy.

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Method

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​Cut the pork fillet into discs and, covering with cling film, gently beat it flat with a meat tenderiser or rolling pin.  What you are looking for are nice thin, tender strips.  Do not hit it too hard or it will disintegrate and you will end up with bits of pork in your eyebrows - which isn't attractive to the opposite sex. 

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Mix up the dry ingredients with the olive oil to make a marinade and then add the pork.  Mix up well and leave to marinate for  2 hours. 

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When ready, place on a skewer and cook under a moderate grill, turning frequently, for about 20 minutes.

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To serve simple remove from the skewers.  Quite often when you have this in foreign climes they will cut the meat up into smaller bits and you'll then get a mixture of crispy bits and tender bits, which is really good.  Serve in a pita with some salad.  Or if you want to pretend you really are on holiday a huge plate of chips and a pint of Carlsberg!

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Keep an eye on this whilst you marinade, as the lemon will cook the pork.  Like everything in life this can be made even more interesting with the application of some more chillies!

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