Gyros with spice mix

Ingredients for 3 servings:

• 2 tsp, heaped oregano, dried
• 2 tsp, heaped thyme, dried
• 2 tsp, heaped basil, dried
• 1 tsp, heaped rosemary, dried
• 3 tsp, heaped paprika powder, sweet or slightly hot
• 1 clove(s) garlic, squeezed
• 1 onion(s)
• 600 g beef from the rump or nut
• e.g. olive oil
• some clarified butter for frying
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 15 minutes

without cumin and glutamate

Mix the herbs together. Add paprika powder and salt and pepper to taste. Mix the seasoning mix well. Cut the meat into thin strips (approx. 3-4 cm long). Quarter the onion and cut into thin strips, and add it to the meat. Crush the garlic and drizzle it over the meat with the olive oil. Add the seasoning mix. Mix well and let it marinate in the refrigerator for at least 3-4 hours. I fry the meat in clarified butter – I find it can be heated to a higher temperature than olive oil. If desired, I drizzle a little olive oil over the dish at the end of the frying. It’s delicious with freshly baked flatbread and salad. I also skip onion or garlic powder, preferring to add it fresh to the marinade. Cumin is also found in many spice blends. Unfortunately, I can’t tolerate it, so I leave it out.