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pork
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dinner
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rotisserie
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Ingredients
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Steps
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1
Slice up 3 kg of pork neck into thin slices.
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2
Make 250 grams of Gyros Rub according to its recipe.
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3
Chop up 50 grams of fresh chives and 30 grams of fresh oregano.
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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.
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5
Apply a nice and thick coating of gyros rub on all the pork slices and continue by applying the chives and oregano.
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6
Use a microplane to grate 1 red onion on top of the sliced pork and repeat with 2 cloves of garlic.
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7
Squeeze out 1 lemon on top of the meat and work in all flavors by pressing your hands on top of the pork.
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8
Grab your rotisserie skewer and place half a white onion on the bottom on top of the pins.
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9
Slide each individual slice of pork on the skewer making sure the seasoning is pointed upwards.
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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.
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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.
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12
Close the lid and let your gyros rotate for about 30 minutes.
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13
Slice up 4 tomatoes, 75 grams of lettuce and 2 red onions into rings.
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14
Make 500 ml of Tzatziki Sauce according to its recipe.
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15
Slide in a tray and slice off your first batch of gyros when the outside has crusted up.
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16
Set the back burner to full throttle and keep building up that crust while slicing it off when ready.
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17
Prepare some Turkish bread and cut it in half.
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18
Stuff it with thin sliced gyros, lettuce, sliced tomato and fresh Tzatziki Sauce.
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