Gyros Soup from the Dutch Oven

➊ Slice the pork neck into ½ cm thick pieces. Halve the slices and then cut them into strips.

➋ Cut the large onions into thin half-rings, press the garlic, then mix with the gyros spice mix, olive oil, and meat strips. Let marinate for about 2 hours.

➌ Light 30 briquettes until they are glowing well. In the meantime, finely dice the bell peppers and finely chop the sun-dried tomatoes and olives. Finely dice the peperoncino – if you prefer it less spicy, remove the seeds beforehand.

➍ Place the Dutch Oven on 15 briquettes and let it heat up. Once hot enough, add the marinated meat and onion mixture and sear vigorously to develop plenty of roasted flavors.

➎ Then remove it and add the diced bell peppers. Sauté briefly, add the tomato paste, and lightly roast it – be careful not to roast it too much, as it will become bitter.

➏ Then deglaze with the broth, add all other ingredients except yogurt and sour cream, and stir well. Close the lid and reduce the briquettes under the Dutch Oven to 12, distributing 9 briquettes on the lid. Let the soup simmer for about 30 minutes and stir in sour cream and Greek yogurt 5 minutes before it's done.

➐ Serve the gyros soup on plates, garnished with crumbled feta cheese and fresh thyme.
Toasted white bread slices drizzled with olive oil make a good accompaniment.