Gyros

Ingredients for 8 servings:

• 1,000 g pork neck
• 2 tsp sweet paprika powder
• 2 tsp marjoram
• 2 tsp onion granules
• 2 tsp black pepper from the mill
• 1 tsp cumin
• 2 tsp oregano
• 2 tsp thyme
• 1 ½ tsp salt
• ½ tsp nutmeg
• ¼ tsp rosemary
• ¼ tsp cinnamon powder
• 1 bunch coriander leaves, freshly chopped
• 1 bunch parsley, freshly chopped
• 150 ml olive oil
• 1 medium-sized onion(s), finely chopped
• 2 garlic cloves, squeezed
• 2 tsp chili flakes

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 40 minutes

for the classic rotisserie variant

Wash the meat, remove any bones (if present), and cut into palm-sized pieces. Place the spices, herbs, and sliced ​​onions in a bowl and mix well with the oil. Marinate the meat pieces overnight. On the day of preparation, layer the pieces evenly on the rotisserie until you have a round, as uniform as possible, tower, and grill. Slice the meat thinly with a sharp knife or an electric knife, as the Greeks do. Serve with a few fresh onion rings and a generous portion of tzatziki and steakhouse fries. A coleslaw goes very well with this dish.