Gyros bake

STEP BY STEP

Let's make something delicious.

1. 01

   Rinse the pork neck under cold water, pat dry and cut into thin strips. Wash the lemon, pat dry and finely grate half of the zest. Squeeze out approximately 2 tbsp of lemon juice. Mix the olive oil, lemon juice, lemon zest and all the remaining seasonings with the pork and marinate in the fridge for at least 1 hour.

2. 02

   Meanwhile, wash the mushrooms if needed, trim and slice. Wash the pepper, remove the stalk and core, and cut the flesh into thin strips. Peel and finely chop the garlic and onions.

3. 03

   Preheat the oven to 200 °C conventional (180 °C fan). Put the gyros and its marinade in a non-stick frying pan and fry until browned on all sides. Remove and transfer to an ovenproof dish. Briefly fry the pepper and mushrooms in the remaining marinade in the pan. Pour in the cream and stir in the Schmand. Spread the mixture evenly over the pork, sprinkle with grated Gouda and bake on the middle shelf for 25–30 minutes. Meanwhile, wash the parsley, shake dry and roughly chop. If desired, cook the bake under the grill for a further 3–5 minutes until the cheese is crisp.

4. 04

   Remove the gyros bake from the oven and serve garnished with parsley. Long-grain rice or flatbread go well with it.