Gyros Layered Meat

5 from 4 votes
Prep Time 1 hour
Cook Time 3 hours
Rest Time 12 hours
Total Time 16 hours
Course Dinner
Cuisine European
Servings 3 people
Calories 75 kcal


  • 1,5 kilogram Pork neck
  • 5 medium-sized Onions
  • 0,5 LiterGyros Yogurt
  • Gyros spice
  • Salt
  • Colorful pepper
  • Soy sauce dark
  • Lard / fat


  • Rinse the pork neck well and pat dry. The meat is cut into 5 - 6 mm thick slices.

Tip :

  • The best way to cut the nape of the neck this thin is to freeze it a little in the freezer.
  • Put the meat together with the yoghurt in a bowl, season it vigorously with the gyros spice and mix everything well. If the taste appeals to you and the meat has gotten a bit of the spice or yoghurt everywhere, it can sit in the refrigerator overnight.
  • The next day I peeled the onions and cut them into rings. Then fried in lard, seasoned with salt pepper and added a small dash of soy sauce. Now the onions were allowed to cool down first.
  • For layering, I took a pot lid holder from Ikea, but it works just as well in a box shape. The bottom is evenly covered with a layer of meat. Put a couple of onion rings on top. The next layer of meat is then placed on top of the onions. You do that until you have processed everything and the last layer, the meat, completes the process
  • The grill is preheated to approx. 160 ° C and the layered meat is pulled at a core temperature of approx. 68 ° C.
  • Now you turn the lid holder or the box shape upside down. So that the meat lies on a plate, tray or even better on a cutting board.
  • From ne, cut the whole thing thinly. As with gyros and served with tzatziki and or a nice stone oven baguette
  • If you want to stretch the whole thing a bit, you can put a thin layer of minced meat after the onion layer. That should also be seasoned well beforehand.


Serving: 100gCalories: 75kcalCarbohydrates: 2.2gProtein: 13gFat: 1.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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