Greek Gyros Rotisserie
ID: e72c328c...
A spectacular Greek gyros rotisserie recipe made with pork neck, seasoned with fresh herbs, garlic, onions, lemon juice, and a robust gyros rub. Served on warm homemade pita bread with fresh, creamy tzatziki sauce and shredded lettuce.
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🍳 Cooking Flow
Slice the pork neck thinly and season with grated onions, garlic, fresh herbs, lemon juice, and Gyros rub. → Stack the meat tightly onto the rotisserie spit between two large onion halves and secure the skewers. → Grill on indirect heat at 140°C (284°F) until cooked through, then use the infrared backburner to crisp the outside. → Make the tzatziki sauce by mixing grated cucumber, garlic, Greek yogurt, lemon juice, salt, pepper, and olive oil. → Shave off the crispy outer layers of meat and serve in warm pita bread with lettuce and tzatziki.
Cooking Steps
Brief Cooking Order
Slice the pork neck thinly and season with grated onions, garlic, fresh herbs, lemon juice, and Gyros rub. → Stack the meat tightly onto the rotisserie spit between two large onion halves and secure the skewers. → Grill on indirect heat at 140°C (284°F) until cooked through, then use the infrared backburner to crisp the outside. → Make the tzatziki sauce by mixing grated cucumber, garlic, Greek yogurt, lemon juice, salt, pepper, and olive oil. → Shave off the crispy outer layers of meat and serve in warm pita bread with lettuce and tzatziki.
Introduction
A spectacular Greek gyros rotisserie recipe made with pork neck, seasoned with fresh herbs, garlic, onions, lemon juice, and a robust gyros rub. Served on warm homemade pita bread with fresh, creamy tzatziki sauce and shredded lettuce.
Step 1
Slice the pork neck into very thin slices to maximize the surface area for the marinade.
Step 2
Finely grate 2 whole onions and brush the grated onion paste evenly over all the sliced meat.
Step 3
Finely grate 3 garlic cloves and brush them over the meat slices.
Step 4
Finely chop a handful of fresh chives and sprinkle them over the sliced pork neck.
Step 5
Finely chop a handful of fresh oregano and sprinkle it over the meat slices.
Ingredients List
Important Notes
Slicing the pork neck very thinly allows the seasoning to coat every piece thoroughly, eliminating the need for a long marinating time.
Grill with indirect heat first to cook the interior of the pork neck safely. Turning on the backburner too early will burn the outside before the inside is cooked.
Keeping the skin and juices of the grated cucumber intact gives the tzatziki its classic, refreshing, and authentic flavor profile.
Compress the meat stack on the rotisserie spit as tightly as possible to prevent smaller pieces of pork from falling off as it rotates.
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