This weekend’s project: Gyros (as correctly predicted by @Kim Shook 😉). This is the Greek variety, made from pork, not the US version, made from ground beef/lamb. That‘s next weeks project ...
Pork neck, sliced thinly, and marinated with plenty of garlic, onion, spices, oil and vinegar.
Nicely skewered and ready to slowly rotate to perfection ...
Unfortunatey, 10 min in, the gas bottle ran out if propane 😪. Sunday - no shops open for gas bottles ...
Disaster. But(t) ... the skewer just fit into my oven. Of course no rotation, and only limited option with hot air circulation to crisp up the meat after internal temperature reached 69 oC - well, beggars can’t be choosers !
Gyros actually turned out fine - not perfect, but taste was pretty great, some extra crisp parts, some tender ones, and all plenty juicy.
Served Greek style with Meze, cabbage salad & homemade pita, brushed with olive oil and grilled ...
Very, very good !
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