Preparation: 10 minutes - Waiting: 12 hours - Cooking: 1 hour & 30 minutes
1 kg pork (thinly sliced)
1 tbsp dried oregano
1 tbsp dried thyme
1/2 tsp dried savory
1 tbsp sugar
1 tbsp mustard (plain or spicy)
125 ml olive oil
Baked pitta breads
Onions, cut into thin slices with parsley
Tomato, cut into thin slices
tzatziki sauce (or Greek yogurt with thyme, olive oil, salt and pepper)
In a bowl mix spices, mustard, olive oil and sprinkle the meat. Let the meat marinate in the refrigerator for 12 hours (minimum).
Preheat oven at 180oC. Grease slightly the oven rack. Arrange the meat slices one on top of the other and put it on the rack. Punch the meat with 3-4 wooden skewers* to keep the meat in place. Beneath the rack put a pan and add 1 cup of water to hold the dripping liquids. Cook for 1 hour and 30 minutes. Remove the meat from the oven, let it sit for 5 minutes and then cut with a sharp knife into very thin slices.
* To avoid the skewers from burning, before use soak them in a glass of water for 10 minutes.
For pitta breads
Take a baking paper and thoroughly soak it under running water to make it soft. Spread it and put the pittas one over the other sprinkling each with olive oil, salt and oregano. Wrap the parchment paper and form a packet. This way the baking paper will give the necessary moisture for pittas to be baked. Bake the pitta package for 15-20 minutes depending on how soft or crisps you want the pittas. Personally, I place the pitta package in the bottom of the oven and bake along with the meat the remaining 15 minutes of baking.