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Gyros - Juicy and crispy grilled pork with delicious flavors

Name: Gyros - Juicy and crispy grilled pork with delicious flavors
Yield: 10Portions
Ingredients: 4 kg pork neck; 2 pcs onion; 8 cloves garlic; 2 dl Extra virgin olive oil; 1 bunt flat-leaf parsley; 2 pcs lemons; 4 tbsp Greek mixed seasoning; 3 tbsp salt; 2 tbsp whole black pepper; 2 tbsp dried oregano; 2 tbsp dried thyme; 2 tbsp mustard seeds; 1 tbsp coriander seeds; 1 tbsp garlic powder; 1 tbsp onion powder; 2 tsp cayennepepper; 2 tsp chiliflakes; 2 tsp celery salt; 1 tsp cumin; 1 tsp cinnamon; 1 tsp citric acid; 0.3 tsp ground cloves

With this on the grill, you just have to enjoy!

Ingredients

Portions

Gyros

4 kg pork neck
2 pcs onion
8 cloves garlic
2 dl Extra virgin olive oil
1 bunt flat-leaf parsley
2 pcs lemons
4 tbsp Greek mixed seasoning

Greek mixed seasoning

(enough for a small jam jar)

3 tbsp salt
2 tbsp whole black pepper
2 tbsp dried oregano
2 tbsp dried thyme
2 tbsp mustard seeds
1 tbsp coriander seeds
1 tbsp garlic powder
1 tbsp onion powder
2 tsp cayennepepper
2 tsp chiliflakes
2 tsp celery salt
1 tsp cumin
1 tsp cinnamon
1 tsp citric acid
0,3 tsp ground cloves

I get hungry just thinking about this dish. The joy starts the day before when the meat is cut into thin slices and lots of delicious Greek flavors are added. The very process of grilling the meat over a rotisserie for several hours and the smell spreads throughout the neighborhood. This meat is both juicy and crispy and I cut off thin slices while grilling the meat. It is common to serve this in a large and good pita with onions, tomatoes and tzatsiki. Here you get my recipe and method for a perfect Gyros on the grill. You can of course make this in much smaller portions. Also check out the video at the bottom of the recipe.

Step 1

I use pork neck which is quite easy to obtain and affordable. It also contains enough fat to get the perfect juicy meat on the grill. Cut the pork neck into thin slices.

Step 2

I used for this amount 2 large baking tins. Divide the meat into 2 baking tins and now you are going to add all the good flavors. First I run the onion and garlic in a blender together with a little olive oil to make this a purée. Place this on top of the meat together with spices, lemon peel, lemon juice, olive oil and finely chopped parsley. Give the meat a good massage for a few minutes so that all the slices of the meat are covered with the marinade. Cover the baking tins with plastic wrap and put in the fridge for a few hours.

Step 3

Now I will make the actual barbecue skewer with meat. I start with half an onion and start to tread on the meat. Make sure you get an even and dense barbecue skewer. You can trim off some of what hangs out and post before the next layer. Continue until the whole skewer is stuffed with meat and finish with the other half of the onion.

Step 4

To collect the meat even more, I roll the meat tightly with plastic wrap over the entire skewer. Now I put the skewer in the fridge overnight for further marinating and that it "glues" more together. Now it's just to look forward to grilling the next day.

Step 5

Grill the gyros on low heat for a long time first so that the meat has time to raise the core temperature. You wanted the meat to be just above 70 degrees internal temperature. The longer you grill, the better the result. When we approach the correct internal temperature, I turn up the heat or add more charcoal to get the heat up. Now we want the outside of the meat to have a crispy delicious barbecue crust. I cut off the meat on the outside along the way and continue grilling. Served with homemade pita bread, some french fries, tzatsiki, red onion, tomato and red pepper.