Gyros from the rotisserie

Spice mixture:

6 tsp oregano, grated
4 tsp thyme
3 tsp salt
3 tsp black pepper, ground
3 tsp paprika powder (mild)
2 tsp rosemary, ground
2 tsp coriander powder
1 tsp cumin, ground
0.5 tsp chilli powder
pinch of allspice
Alternative: the "Jerusalem" spice mix from Stay Spiced


Gyros:

2 kg pork neck (cut into approx. 6-8 mm thin slices)
500 g Greek yogurt with 10% fat
200 ml olive oil
3 cloves of garlic
2 vegetable onions


Tomato bulgur:

150 g bulgur
1 pc. garlic clove
200 g cherry tomatoes
2 tbsp black olives
3 tbsp olive oil
2 tsp tomato puree, alternatively ajvar
1 pinch of salt
1 pinch of pepper
3 tbsp parsley (flat-leaf, chopped)


Tzatziki:

1 cucumber
4 - 6 garlic cloves
salt
pepper
80 ml olive oil
fresh dill
0,5 lemon
1kg yoghurt 10% Greek

Preparation of gyros:

Cut the pork neck into 8 mm thin slices.

For the yoghurt marinade, stir the gyros spice mix into the yoghurt, squeeze in the garlic cloves and mix everything with the olive oil. One of the onions is also sliced and added to the marinade.

Place the thinly sliced neck steaks in the yoghurt marinade so that they are completely covered. The marinated neck steaks are then placed in the fridge for 24 hours to marinate.

The main purpose of the yoghurt is to tenderize the meat. If you don't like yoghurt, you can also stir the spice mix into a little olive oil and then place the meat in this marinade.

First place half a vegetable onion on the skewer and then gradually skewer the meat. Finally, place the other half of the onion on the skewer. Press the meat tightly together and then secure with the second fork.

Setup & grilling:

The gyros skewer is grilled directly at approx. 150 - 160 °C without deflector stones. The charcoal basket is not completely filled so that the heat reaches the meat evenly. After approx. 1 - 1 1/2 hours, the first layer of crispy, browned gyros can be cut off. Repeat this process every 20 minutes or so until the spit is gone.

Optional: A cherry wood chunk for a light smoky aroma on the meat.


Preparation of tomato bulgur:

First cook 150 g bulgur in boiling salted water according to the packet instructions.

Meanwhile, cut a small onion and a clove of garlic into small cubes. Wash 200 g cherry tomatoes well and then cut into quarters.

Heat 3 tbsp olive oil in a pan and fry the onions and garlic for 2 minutes until translucent. Stir in 2 tsp tomato purée and sauté briefly.

Mix in the cooked bulgur and season with salt and pepper. Carefully fold in the tomatoes and 2 tbsp coarsely chopped black olives (without stones). Serve the bulgur sprinkled with 3 tbsp coarsely chopped parsley.


Preparation Tzatziki:

First, pour the Greek yogurt into a bowl. Then grate the unpeeled cucumber with a grater. Then squeeze the cucumber with your hands so that the tzatziki is not too watery and add it to the yoghurt.

Finely chop the fresh dill. Peel the garlic, press it in the press and then add it with the dill.

The best part of all is the delicious Greek olive oil. The tzatziki is refined with about 80 ml.

Squeeze half a lemon into it. Add salt, pepper and mix well. Mix until the tzatziki has a creamy consistency.