Ingredients
- 3 kgpork neck
- 250 gGyros Rub
- 50 gfresh chives
- 30 gfresh oregano
- 1 piecered onion
- 2 piecegarlic cloves
- 1 piecelemon
- 1 piecewhite onion
- 8 pieceTurkish breads, small
- 75 gfresh lettuce
- 4 piecetomatoes
- 500 mlTzaziki Sauce
Preparation
- 1
Slice up 3 kg of pork neck into thin slices.
- 2
Make 250 grams of Gyros Rub according to its recipe.
- 3
Chop up 50 grams of fresh chives and 30 grams of fresh oregano.
- 4
Layer out butchers paper or baking paper on a large table and layer out all the individual slices of pork neck next to each other.
- 5
Apply a nice and thick coating of gyros rub on all the pork slices and continue by applying the chives and oregano.
- 6
Use a microplane to grate 1 red onion on top of the sliced pork and repeat with 2 cloves of garlic.
- 7
Squeeze out 1 lemon on top of the meat and work in all flavors by pressing your hands on top of the pork.
- 8
Grab your rotisserie skewer and place half a white onion on the bottom on top of the pins.
- 9
Slide each individual slice of pork on the skewer making sure the seasoning is pointed upwards.
- 10
Work your way upwards until all the meat is equally divided and place the other half of the onion and pins on top to secure it.
- 11
Fire up your BBQ and set your back burner to the lowest setting while the indirect heat of the side burners is running at low setting.
- 12
Close the lid and let your gyros rotate for about 30 minutes.
- 13
Slice up 4 tomatoes, 75 grams of lettuce and 2 red onions into rings.
- 14
Make 500 ml of Tzatziki Sauce according to its recipe.
- 15
Slide in a tray and slice off your first batch of gyros when the outside has crusted up.
- 16
Set the back burner to full throttle and keep building up that crust while slicing it off when ready.
- 17
Prepare some Turkish bread and cut it in half.
- 18
Stuff it with thin sliced gyros, lettuce, sliced tomato and fresh Tzatziki Sauce.