Greek Gyros Recipe
The term "Gyros" loosely translates to "rotated grill skewer," referring to a traditional Greek method of preparing pork, closely related to the Turkish kebab.This name highlights the traditional cooking technique: a vertical skewer is placed on a rotating grill, allowing the outer layers of meat to cook evenly and be shaved off as they become perfectly seared.Since most people don’t have access to a vertical skewer at home, the recipe below adapts this classic dish for pan cooking.Archaeological findings and ancient texts reveal that Greeks have been making gyros for approximately 4,000 years. It’s evident that the love for gyros, traditionally made with pork and lamb, has endured through the centuries.
Ingredients
Ingredients for 2 servings
- Pork steaks or pork neck - 500g
- Olive oil - 1 shot (for frying)
Ingredients for the marinade
- Olive oil - 2-3 tbsp
- Onion - 2 Pieces
- Thyme (dried) - 1/2 tbsp
- Garlic - 1 Clove
- Paprika powder (noble sweet) - 1/2 tbsp
- Salt- According to taste
- Ground pepper
- Oregano (dried) - 1/2 tbsp
- Marjoram (dried) - 1/2 tbsp
- Ground cumin - 1/2 tbsp
Instructions
- After thoroughly washing the pork, pat it dry with kitchen paper, cut into thin strips, place in a bowl and set aside.
- Peel the onions, cut them in half, cut into rings and mix with the meat.
- Now add the olive oil and season with salt, fresh ground pepper, paprika powder, thyme, oregano, marjoram and cumin. Peel the garlic and press it through a garlic press.
- Stir all the ingredients well with a spoon, cover and let the marinated gyros steep for at least 2 hours.
- After marinating, heat the olive oil in a large pan and sear the gyros meat on all sides, then reduce the heat and fry for another 10-15 minutes.
- Now the dish is ready to be served. Garnish it with coleslaw, onions and tzatziki and serve with pita bread.
Nutrition
Calories: 2100kcalProtein: 92gFat: 153gSaturated Fat: 71gCholesterol: 375mgSodium: 94mg
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