Pork gyro smash tacos

The cook

1. 01

   Step 1SORT THE FIRE

   Set up your kettle BBQ for two-zone cooking, with lit charcoal on one side and none on the other. Aim for roughly 220°C with the lid down. Put a BBQ-safe cast-iron griddle across the zones and let it heat for 10–15 minutes. You want a hot searing section and a gentler escape route.

2. 02

   Step 2MAKE THE COOL STUFF

   Squeeze the grated cucumber firmly in a clean tea towel until most of the water is gone. Mix with the yoghurt, garlic, lemon juice, olive oil and dill, then season with salt and refrigerate. In a separate bowl, mix all the relish ingredients and season lightly. Let it sit while you cook; the vinegar takes the raw edge off the onion.

3. 03

   Step 3GET THE CHIPS GOING

   Cook the chips in an oven or air fryer according to their packet instructions, usually around 20–30 minutes. Spread them out so they crisp rather than steam. Aim to have them ready as the first tacos come off the griddle.

4. 04

   Step 4SEASON AND SMASH

   Mix the pork with the garlic, oregano, cumin, paprika, salt, pepper and lemon zest until evenly combined. Divide into 8 equal portions. Press one portion onto each tortilla in a thin, even layer, right out to the edges, roughly 3–4 mm thick. Wash your hands and clean any surfaces that touched raw pork.

5. 05

   Step 5BUILD THAT CRUST

   Lightly oil the hot section of the griddle. Working in batches of 2–4, lay the tortillas pork-side down and press firmly with a sturdy spatula for the first 10 seconds. Cook for 3–4 minutes without shuffling them about. The pork needs contact with the iron to build its crust.

6. 06

   Step 6FLIP AND CHECK

   Slide the spatula fully underneath the pork and flip each taco. Cook tortilla-side down for another 1–2 minutes, moving to the cooler section if the bread colours too quickly. Check the pork reaches 75°C with a fine-tip thermometer inserted sideways into the meat, without touching the griddle. If needed, continue cooking over gentler heat until it reaches temperature.

7. 07

   Step 7GIVE THEM A BREATHER

   Rest each cooked batch pork-side up on a clean warm tray for 3 minutes. Keep them in a single layer, uncovered, so the tortillas don't steam themselves soft. Cook the remaining tacos, letting the griddle recover its heat between batches. Build and serve in waves for the best crunch.

8. 08

   Step 8LOAD THEM UP

   Spoon tzatziki over the pork, then add lettuce and a little relish, leaving any pooled liquid behind. Tuck in a few hot chips, scatter over feta and olives, and finish with a pickled chilli. Fold gently and get stuck in. Any spare chips and sauces go on the table.