Latvian-style Gyros

Ingredients

While the Greek gyros typically features marinated meat, tzatziki sauce, and pita bread, the Latvian-style gyros incorporates local ingredients and flavors. Instead of traditional Greek spices, Latvian gyros uses a blend of Baltic herbs and spices to infuse the meat with a distinct flavor. Additionally, Latvian gyros is often served with a variety of pickled vegetables and a tangy sour cream sauce. We alse have the original recipe for Gyros, so you can check it out.

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 4 Latvian-style rye bread slices 4 Latvian-style rye bread slices
• Pickled cucumbers, for serving Pickled cucumbers, for serving
• Pickled beets, for serving Pickled beets, for serving
• Sour cream, for serving Sour cream, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 35g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the sliced pork, minced garlic, caraway seeds, dried dill, dried thyme, paprika, salt, and pepper. Mix well to ensure the meat is evenly coated with the spices. Let it marinate for at least 1 hour, or overnight for a more intense flavor.
2. 2.
   Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced onion and cook until softened and lightly browned, about 5 minutes.
3. 3.
   Add the marinated pork to the skillet and cook until browned and cooked through, about 8-10 minutes.
4. 4.
   Toast the Latvian-style rye bread slices until lightly crispy.
5. 5.
   To assemble the gyros, place a generous amount of the cooked pork on each slice of rye bread. Top with pickled cucumbers, pickled beets, and a dollop of sour cream.
6. 6.
   Roll up the bread tightly and secure with toothpicks if needed.
7. 7.
   Serve the Latvian-style gyros warm and enjoy!

Treat your ingredients with care...

• Latvian-style rye bread — Look for a dense and hearty rye bread, preferably with a slightly sour taste, to complement the flavors of the gyros.
• Pickled cucumbers — Use traditional Latvian pickled cucumbers, which are typically tangy and slightly sweet. If unavailable, you can substitute with regular pickles.
• Pickled beets — Look for pickled beets that are not overly sweet, as the tanginess will balance the flavors of the gyros.
• Sour cream — Opt for full-fat sour cream to add richness to the dish.
• Pork shoulder — Choose a well-marbled pork shoulder for tender and juicy meat. Thinly slice the meat against the grain for the best texture.

Tips & Tricks

• For a smoky flavor, you can grill the marinated pork instead of cooking it in a skillet.
• Experiment with different pickled vegetables such as sauerkraut or pickled onions for additional flavors.
• If you prefer a spicier gyros, add a pinch of chili flakes to the marinade.
• Serve the gyros with a side of Latvian-style potato salad for a complete meal.
• If you can't find Latvian-style rye bread, you can use any hearty bread of your choice.

Serving advice

Serve the Latvian-style gyros as a main dish for lunch or dinner. Accompany it with a side of pickled vegetables and a refreshing cucumber salad.

Presentation advice

Arrange the rolled gyros on a platter, garnished with fresh dill or parsley. Serve with a side of pickled beets and cucumbers for an attractive and colorful presentation.