Gyros

Ingredients for 8 servings:

• 600 g pork (pork loin – salmon)
• 400 g pork fillet(s) – heads or fillet
• 200 g pork belly, fresh
• 1 onion(s)
• e.g. olive oil
• Spice mix (gyros spice)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 15 hours

Grilled gyros, the way they should be…

Remove the rind from the pork belly, clean the fillet heads, and slice all three meats into thin slices (approx. 2-3 mm) using a bread/slicing machine. Peel the onion, halve it, and cut it into thin strips. Layer the meat pieces in a sealable pot. Brush each layer with a little oil, sprinkle with gyro seasoning (not too sparingly), and add a little of the onion. Close the pot and refrigerate for at least 12 hours. Thread the marinated meat and onion pieces alternately onto a rotisserie spit. Use the poultry skewers (usually included) to secure them. Now wrap the meat skewer tightly in aluminum foil and place it in the oven at 80°C for about 2 hours. Turn it several times during this time. This precooks the meat, and the protein that escapes “glues” the individual layers of meat together, creating a uniform “meatball.” Now all that’s left is to place the whole thing on the gyro grill, and after about 20-30 minutes, the “harvesting” can begin. An electric knife is recommended for cutting the meat. Since gyro grills aren’t yet widespread in German households, you can of course also use an oven, gas, or charcoal grill, provided you have a motor. As a guideline, 2 revolutions per minute is recommended. Admittedly, this method of preparation is quite time-consuming, but anyone who loves gyros and has tried it once will say goodbye forever to “gyro-flavored shredded meat from the pan.”