Gyros – for Skewer and Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 ml olive oil, or rapeseed oil
- 3 tablespoon oregano
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 1 tablespoon parsley
- 1 tablespoon paprika powder, hot pink
- 1 tablespoon, leveled sugar
- 1 tablespoon, leveled salt
- 1 tablespoon, leveled cayenne pepper
- 1 pinch chili powder, (Habanero)
- 2 clove (s) garlic, finely chopped
- 1 small onion (s), (no vegetable onion) diced into small pieces
- 1 teaspoon, leveled nutmeg, freshly grated
- 1 tablespoon, leveled black pepper, freshly ground
- some lemon juice
- 2 kg pork neck
Print Recipe
Pin Recipe Instructions
- Mix all ingredients together except for the meat.
- Cut the meat into thin slices for the gyros grill. Cut into small pieces for the pan.
- Now put the meat in the marinade and let it sit in the fridge covered for at least 24 hours.
- Now skewer and grill, or fry in the pan until done.
- Serve with cabbage salad and tzatziki.
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