Gyros Roast
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- 3 kg pork neck
- 1 kg onion (s), peeled and finely chopped
- 500 g red cabbae, finely chopped
- 100 g yros spice
- 100 ml olive oil
- a little salt and pepper
Print Recipe
Pin Recipe Instructions
- Let the butcher cut the pork neck lengthways like roulades and put them back on top of each other.
- Mix the gyros spice with the oil in a bowl, season with salt and pepper to make a nice liquid marinade.
- Put the first slice of pork neck down and brush only the visible side with the marinade. Add a layer of onions (and some red cabbage if you like) and so on until everything is used up.
- To tie a knot at the beginning of the roast, then at the end and then in the middle. The first 3 bindings are not so tight, otherwise the filling will be pushed out. Then bind as usual, always with feeling.
- Fry at 180 ° C top / bottom heat for 1.5 - 2 hours up to a core temperature of 75 ° C in a preheated open. Pour the gravy over and over again. Don`t be alarmed, the roast will shrink because the onions are also losing water.
- When serving, work your way from twine to twine, the meat is cut into small pieces.
- Serve with rice or flatbread, salad and tzatziki.
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