Ingredients of the grill recipe
For the rub:
- 3 teaspoons of mustard seeds
- 3 teaspoons of coriander
- 3 teaspoons of black pepper
- 2 teaspoons of thyme rubbed
- 2 teaspoons of cumin
- 2 teaspoons marjoram (rubbed)
- 3 teaspoons oregano (rubbed)
- 2 teaspoons sweet paprika powder
- 1 teaspoon onion powder
- 1 pinch of cinnamon
- 3 juniper berries (ground)
- 4 teaspoons of salt
Aside from that:
- 2000g pork neck (cut into 1.5 cm thick slices)
- 500g natural yogurt (0.1% fat)
- 200 ml of good olive oil
- 1 large vegetable onion
- 1 small onion
- 2 freshly squeezed garlic cloves
Today there is a classic from the grill. Gyros from the rotisserie! Many people go to the Greeks to eat delicious gyros again. With our recipe you can save yourself the visit and make a super delicious gyros from the rotisserie yourself.
For the preparation of the gyros you can use a self-mixed spice mixture or alternatively the gyros spice from Ankerkraut “Smoking Zeus”. This is now one of our favorite spice blends.
What kind of meat is gyros?
A classic gyros is usually prepared with beef. We like to use juicy beef neck. This is very tasty and stays juicy. Chicken is also often used for gyros. It tends to be a little more tender, but dries out much faster. For all chicken gyros fans, we have our contribution “Chicken Gyros Recipe with Blitz Zaziki”. There are also areas where gyros are traditionally made from lamb and / or beef.
What are typical Greek spices?
When it comes to gyros and other Greek dishes, there is often a very distinctive taste in the food that we immediately assign to Greece. Just like the garlic in tzatziki, the meat also has a clear taste note. The most important Greek spices besides salt, pepper and garlic are thyme, oregano and often marjoram and cumin. The typical taste is created well coordinated. For all lazy grillers, our #Schwarzerknobi marinade is also very suitable for delicious gyros.
Preparation of the gyros from the rotisserie
Use a sharp knife to cut your pork neck into slices about 1.5 cm thick. This works better if you let the neck freeze briefly beforehand.
The ingredients for the rub are put in a mortar and finely ground. Then they are mixed together with yoghurt and olive oil to form an even mass. Add a very finely chopped onion and the freshly squeezed cloves of garlic. Mix everything again and marinate the meat with it.
Alternatively, instead of yoghurt and spice mixture, you can simply use #Schwarzerknobi, mix with a little oregano, fresh thyme and a finely chopped onion and marinate the meat with it.
The marinated neck steaks are now stored in the refrigerator for at least 12 hours.
After 12 hours in the marinade, we turn to the skewer. First cut a vegetable onion in the middle. Start to cut one half of the onion on the rotisserie. This should give the meat more hold. A little tip: remove the core of the onion beforehand with an apple cutter. That way it can be raised better.
Then the neck steaks are folded in the middle and put on the skewer. The skewer ends with the second half of the onion.
Let’s go to the grill. To do this, turn the rear burner on to medium heat and let the meat cook a little. After about 20 minutes, fully open the rear burner and grill the meat until crispy.
After about 45 minutes you can cut the first slice of meat from the skewer with a flexible meat knife. New, crispy meat is waiting for you about every 15 minutes.
Even grilled gyros from the rotisserie can be so delicious
The self-grilled gyros from the rotisserie awakens the holiday feeling and tastes like a Greek. It doesn’t matter whether you prepare the variant with yoghurt or the simple variant with #Schwarzerknobi. Homemade fries, a Metaxa sauce and tzatziki go well with it. We are really into gyros and look forward to it again and again!