Grill tower “Gyros”
Ingredients
(4-6 people)
• 2 kg pork neck
For the marinade:
• 3 tsp salt
• 2 tsp mustard seeds, ground
• 2 tsp coriander, ground
• 2 tsp black pepper,
freshly ground
• 1 tsp thyme, shredded
• 2 tsp cumin,
ground
• 2 tsp marjoram, shredded
• 3 tsp oregano, shredded
• 2 tsp hot paprika powder
• 1 tsp fried onions, ground
• 2 tsp chili flakes
• 1 pinch of cinnamon
• 300 g yoghurt
• 150 ml olive oil
• 1 onion, finely diced
• 2 garlic cloves, pressed
• ½ onion
Accesories:
• Gyros skewer
• Stainless steel bowl
preparation
First prepare the gyros marinade. Cut the pork neck into thin slices, coat with the marinade and leave to marinate overnight in a container.
Prepare a grill with a lid for indirect grilling and set it to 200 °C. Put the slices of meat on the skewer like a kebab; the diameter should be no more than 15 cm, and the half vegetable onion forms the end.
Grill indirectly for about 1 hour and cut thin pieces of meat from top to bottom to serve.
Prepare a grill with a lid for indirect grilling and set it to 200 °C. Put the slices of meat on the skewer like a kebab; the diameter should be no more than 15 cm, and the half vegetable onion forms the end.
Grill indirectly for about 1 hour and cut thin pieces of meat from top to bottom to serve.
FIRE&FOOD Issue 02-2019
