|300 g||pork shoulder|
|300 g||leg of lamb|
|2 cloves||garlic (divided)|
|1||red bell pepper|
|250 g||Greek yogurt|
|1 tbsp||olive oil|
|vegetable oil for frying|
|oregano for garnishing|
Freshly pressed cucumber juice, with a bit of yogurt and salt, offsets the heartiness of the meat and the spice of the chili.
Cut meat into thin strips and onions into fine rings. Finely dice garlic and chili. Cut bell pepper into strips. Roughly chop parsley and dill. Coarsely grate cucumber using large holes of a box grater.
In a large mixing bowl, combine yogurt, cucumber, dill, parsley, half of the garlic, and olive oil. Season to taste with salt and pepper.
In a large frying pan, sauté meat in some vegetable oil over medium heat for approximately 3 – 4 min. Then, add chili and rest of the garlic and continue to cook for another 1 – 2 min. Finally, add onion and bell pepper, stir well to combine, and cook for another 2 – 3 min. Remove from heat and season to taste with salt, pepper, and paprika powder. Garnish with oregano and serve with tzatziki on the side. Enjoy!