Halve the ham cutlets lengthways and then cut into thin strips, peel the onions, cut in half and cut into thin half rings, peel the garlic and chop finely, remove the stink from the chilli, remove the seeds and finely chop.
Mix the meat, onion, garlic and chilli in a bowl, pour 2cl Metaxa and 3-4 tablespoon gyros spice mixture over it and mix well. Let it steep a little, then add 3 tablespoons of olive oil to the gyros mixture and mix well again. Let it steep for at least 2-3 hours.
Wash and clean the peppers, cut sixths and cut into thin strips. Rasp cheese.
Preheat the oven to 200 degrees.
Heat 2 tablespoons of oil in a spacious pan, sear the meat in 2 portions (about 4-5 minutes), place the meat in the baking dish, heat 2 tablespoons of oil again and fry the pepper strips for about 3 minutes. Put the peppers in the pan with the meat and mix. Put 2 tablespoons of tomato paste and one tablespoon of gyros spice in the pan, toast briefly, add 6cl Metaxa and pour 100ml of tomato paste and 150ml of fresh cream, bring to the boil and pour the sauce over the gyros. Sprinkle the gyros with 150g grated Gouda cheese and bake for around 10 minutes. Rice or noodles are ideal as a topping. If you are not afraid of figure problems, you can also make french fries with it.
Gyros spice mix:
Unfortunately there are big differences, which is why I added salt, pepper and dried thyme as possible spices. I recommend simply trying whether the finished mixture is so suitable.
The recipe is also good for a buffet in larger quantities, and can also be kept warm for a little longer.