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
Gyros – for Skewer and Pan
Gyros – for Skewer and Pan

Instructions

  1. Mix all ingredients together except for the meat.
  2. Cut the meat into thin slices for the gyros grill. Cut into small pieces for the pan.
  3. Now put the meat in the marinade and let it sit in the fridge covered for at least 24 hours.
  4. Now skewer and grill, or fry in the pan until done.
  5. Serve with cabbage salad and tzatziki.

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