Gyros Plate

In a large bowl, combine the thinly sliced pork shoulder with 40 ml olive oil, 2 tbsp lemon juice, 2 tsp oregano, 1 tsp salt, and 0.5 tsp pepper. Mix well, then cover and refrigerate for at least 30 minutes, ideally 2-3 hours, or even overnight.

Grate the large cucumber, lightly salt it, and let it sit for 10 minutes, then squeeze out any excess water. In a bowl, mix the Greek yogurt with the squeezed cucumber, 3 minced garlic cloves, finely chopped fresh dill, 2 tbsp olive oil, 1 tsp lemon juice, 0.5 tsp salt, and a pinch of pepper. Taste and adjust seasoning if needed. Refrigerate until serving.

Slice the medium cucumber, tomatoes, and red onion. Tear the lettuce leaves into smaller pieces. In a bowl, combine the salad ingredients with 1 tbsp olive oil, 1 tbsp red wine vinegar, 0.5 tsp salt, and a pinch of pepper. Set aside.

Heat ample oil in a deep pan or fryer to 170-180°C (340-350°F). Fry the cut potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Remove to a paper towel-lined plate and season with salt. In another large skillet over medium-high heat, warm 30 ml olive oil. Cook the marinated pork in batches, stirring constantly, until beautifully golden brown and cooked through, about 8-10 minutes per batch.

Warm the pita breads in a dry skillet, oven, or toaster until lightly toasted and soft. To serve, arrange fries, cooked meat, fresh salad, and a generous dollop of tzatziki on each plate. Serve with the warm pita bread.