Oven gyros from a wooden skewer

Ingredients for 3 servings:

• 600 g pork neck
• 100 g onion(s)
• 25 g gyros spice
• 5 tsp olive oil
• ½ tsp salt, up to a maximum of 0.75 tsp
• pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 2 hours; Total time approx. 5 hours 30 minutes

Freeze the pork neck for about 3-4 hours, then cut into very thin slices or pound them flat. Slice the onions into rings or halve them. Mix the spice mix with oil, salt, and pepper to make a marinade. Place the meat on the wooden skewer. Brush the top with the marinade and place onion rings on top, then place half an onion on top (to protect the skewer). Place the skewer in a casserole dish. Pour water and/or beer into the casserole dish up to the top edge of the wooden board. Preheat the oven to 180°C (top/bottom heat). Place the casserole dish on the second rack from the bottom of the oven and roast the meat for about 1 hour 40 minutes to 2 hours, basting the meat occasionally with the liquid. The meat is cooked through when it reaches an internal temperature of 75°C and can be sliced.