BBQPit , VomRost and Die Küche Brennt have already successfully served it: Gyros on a skewer. Today we want to do the same, but with a difference: We use our premium shashlik skewers from Charma Kaman and call it "Gyros on a shashlik skewer". We will show you that you can achieve wonderful results without a rotisserie.
Here are our ingredients (for 4-6 people)
ingredients in general
| 2200 grams | pork neck |
| 2 x | onions |
| 1000 grams | Greek yogurt |
| 6 | garlic cloves |
| 1 | Cucumber |
Ingredients Gyros spice mix
| 3 tsp | oregano |
| 2 tsp | thyme |
| 1 1/2 tsp | Salt |
| 1 1/2 tsp | ground black pepper |
| 1 1/2 tsp | paprika powder (sweet) |
| 1 tsp | marjoram |
| 2 tsp | brown sugar |
| 2 tsp | onion granules |
| 2 tsp | garlic granules |
| 1 tsp | Rosemary - fresh or ground |
| 1 1/2 tsp | coriander powder |
| 1 tsp | coriander powder |
| 1 tsp | cumin |
| 0.5 tsp | ground chili peppers |
For a better overview:
We divide the work processes into three steps:
- Preparation
- grilling
- Side dish preparation for our perfect gyros
1. Preparation
The day before we start, we should prepare the meat accordingly for the taste. The 2.2 kg piece of pork neck is washed once under warm running water. Now we take kitchen roll and dab the water off the meat so that we don't drown the mixture in water later. The large piece of meat is now quartered. The quartered pieces of pork neck are then cut into 7mm thick slices and put to one side for now.
You have the option of buying a ready-made spice mix or you can follow our example and prepare your own "gyros spice mix" from your spice cupboard. To do this, put all the spices listed above together in a mortar and grind them well. Then add some fresh garlic (3 cloves) and our gyros spice is ready.
In the last step of preparation, fill a bowl with Greek yogurt and mix in our spice mix and fresh garlic. Then spread it on the neck steak and knead it thoroughly with your hands, like dough, so that every piece of meat is covered in the marinade.
2. Grilling
24 hours have now passed and we have taken the marinated gyros meat out of the fridge. The skewers are prepared and the onions are halved and quartered. Before we start grilling, we skewer layer by layer of the neck steak onto the skewers:
We have now completely processed the last piece of meat and the onions. The gyros is ready for the grill. Our grill is preheated to around 250 degrees. Then we can begin. We put the skewers on the grill one after the other and turn them every 5 minutes. The skewers rotate so that each one moves one place forward.
After about 40 minutes on the grill, the skewers should have reached a core temperature of 65°C. Then they can be taken off the grill and the result is really impressive.
3. Side dishes for our perfect gyros
Which side dishes go perfectly with a gyros? Of course a farmer's salad, tzatziki and pita. For the farmer's salad we need tomatoes, olives, goat's cheese, cucumber and peppers. Add a little olive oil and vinegar and it's ready.
For our tzatziki we take the remaining Greek yogurt, 3 cloves of garlic and a cucumber. The cucumber and the cloves are peeled and grated into the yogurt.
The onions are also a must! The onions are cut into thin slices and then spread over the gyros. And the gyros on the shashlik skewer is ready!
Bon appetit!
