Add the marinade ingredients to a food processor and pulse until it forms a paste.
Coat the pork goulash with marinade and leave in the fridge to marinade for 30 minutes to an hour.
Tzatziki:
In a mixing bowl add the finely chopped mint, dill, feta.
Add the Greek yogurt, black pepper and lime juice and mix thoroughly
Pork Goulash:
Heat a medium sized frying pan over medium-high heat an shallow fry the marinated goulash for 8 minutes until cooked through. Season with salt and pepper.
Flat bread:
Mix the finely chopped parsley with butter and spread evenly on each flatbread.
In a large frying pan, dry fry the flatbread until golden.
Serve
Top the flatbreads with the spicy pork and serve with tzatziki and fresh herbs.