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Gyros on Skewer, with Coleslaw and Zatziki and Baked Potatoes

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Gyros on Skewer, with Coleslaw and Zatziki and Baked Potatoes

The perfect gyros on skewer, with coleslaw and zatziki and baked potatoes recipe with a picture and simple step-by-step instructions.

Spices (gyros spice from Ostmann) or mixed yourself

  • 1 Pork nut about 1000 to 1300 grams
  • 3 Garlic cloves
  • Salt, pepper, paprika, garlic powder, nutmeg,
  • Oregano, savory, a little lemon zest or oil
  • 100 ml Oil for maining
  • 1 shot Lemon juice

For the coleslaw

  • 1 Medium cabbage head
  • 3 tablespoon Olive oil
  • 1 Clove of garlic
  • Vinegar, salt, black pepper, a little lemon juice

for the zatziki

  • 4 a cup Sour cream or Greek yogurt
  • 1 Garlic cloves
  • 1 Cucumber
  • 1 Splash of lemon juice
  • Salt, black pepper

For the baked potatoes

  • 2 kg Potatoes
  • Salt, black pepper, oil, lemon juice, savory and oregano

Others

  • 1 bag Mild pepperoni – from Kattus or Dittmann
  • 1 glass Black olives
  1. Cut the pork nut into slices. Put the oil with the spices and 2 cloves of garlic in a freezer bag, add a dash of lemon juice and then add the meat slices and marinate for 1-2 hours or longer.
  2. Mix the minced meat with 2 tablespoons of oil and the spices and herbs and knead well. Top the Marie kidney meat slices alternately with the minced meat on the skewer and with an onion. Turn on at least 1 hour before serving. If 6 people are sitting at the table, it is best to switch on at least 1/2 – 1 hour earlier !!!! Then Felisch is cooked through enough! An electric knife is best for cutting
  3. If you do not have a gyros grill, the whole thing should also work with the grill function in the oven, but I have no experience.
  4. For the coleslaw: finely grate the white cabbage and season with salt, leave a little mark, then season to taste with the garlic, oil, lemon juice, salt and pepper. I usually prepare the coleslaw the day before so that it can flow well.
  5. For the zatziki: Peel the cucumber and remove the seeds if possible, then grate it finely and put it in a cloth and squeeze it out and add to the sour cream. Season to taste with salt, pepper, the squeezed (garlic press) and lemon juice.
  6. For the baked potatoes: Wash the potatoes and cut them in half. Brush with a mixture of oil, a little lemon juice, salt, pepper and oregano and savory and bake in an oven preheated to 180 degrees for about 25-35 minutes. could fit three sizes of potatoes. I calculate 3 medium-sized potatoes per head
  7. Other ingredients for decorating: Black olives, pickled mild peppers, etc.
  8. For the leftovers – which always remain with me – I have set a variant in my cookbook 🙂 under “Gyrosstrudel”
Dinner
European
gyros on skewer, with coleslaw and zatziki and baked potatoes

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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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