Greek Pork Gyros Platter with Homemade Tzatziki

Cut the pork collar into thin strips. In a bowl, mix together 2 tablespoons of olive oil, half of the minced garlic, half of the dried oregano, the sweet paprika, 1 teaspoon of salt, freshly ground pepper, and a splash of lemon juice. Toss the meat strips in the marinade and let them sit for at least 20-30 minutes (or even overnight).

Thoroughly wash the potatoes and cut them into wedges. Toss them with 1 tablespoon of olive oil, the remaining oregano, salt, and pepper, then spread them onto a baking sheet lined with parchment paper. Bake in an oven preheated to 200°C for 30-35 minutes until golden brown and crispy.

Grate the English cucumber on a coarse grater, lightly salt it, and after letting it rest for 10 minutes, squeeze out the liquid thoroughly using your hands or a clean kitchen towel. Mix with the thick Greek yogurt, the remaining minced garlic, 1 tablespoon of olive oil, and a few drops of lemon juice. Season with salt and pepper to taste, and refrigerate until serving.