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0:00 – intro
0:34 – choosing high quality meat
0:56 – slicing the meat
1:55 – how to make gyros seasoning
2:45 – season the gyros
4:16 – stick it on the rotisserie
5:40 – fire up the BBQ
6:36 – first time slicing
7:50 – building gyros sandwich
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KEYWORDS
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source
Pork?
Pork?!?!
Harris Mary Thomas Daniel Walker Joseph
Hall Daniel Martinez James Wilson Laura
my boy over here is pronouncing better the word Gyros that 99,9% of greeks trying to speak enlish……..
Mad respect !
Sir, your Gyro looks absolutely delicious. What could you recommend for anyone who doesn't have a grill?
I would recommend having either kiwi or bicarbonate (baking soda) in if you’re going to marinate meats like pork, lamb or beef. It will break down and tenderize the meat so it will be even better. When it comes to chicken, an acid such as yoghurt or lemon is enough to cause the muscle fibers to release the tension so that it becomes really tender.
How many pounds or kg did you use in this recipe? I want to try making this
Lettuce? NO!
What was the name of the pig🤔.
Do you ever mix lamb in with the pork?
well done my friend!!!! greatings from Greece!!!
Kan je eens een speenvarken ophet spit klaarmaken ?
How come the pig is not turning him into GYRO?
I know the bun will be tastey but…try it on either Naan or flat bread or tortilla shells!!! MMMMMMMMM
You say the G in Gyro Like a Dutch person… Maybe Belgium… But I think Holland. Funny to hear this G
3 layers, in this order
2 Tbsp. salt
1 tbsp. paprika (smoked is best)
1 tbsp. onion powder
1 tbsp. dried oregano
1 tbsp. dried parsley
1/2 tbsp. dried thyme
1 tsp. cumin
1 tsp. cinnamon
1 tsp. coriander powder
1/2 tsp. chili powder
Fresh herbs
50 grams of fresh chives (chopped fine)
30 grams of fresh oregano chopped fine)
grated whole garlic, to taste/per slice
Cut, slice pork neck into 1" think oval pieces, stack on a skewer flat on top of one another (creating a round "loaf"), then crisp over high grill heat. When the outside is crispy, slice off into a pan, repeat until down to the last layer. Yum! I recommend far more spice layer per slice and double up on the coriander and cumin, but that's just my household. 🙂
The only problem I think it has is when u have guests over you won’t have enough to feed everyone the first cut. And when u wait for the 2nd or 3rd cut the previous meat is already cold and dried out. How do you solve this?
From Norway. Your friends are right. This is the best Gyros I’ve ever tasted. Made it on a Kamado Sumo 🎉❤🎉
Looks absolutely perfect, thanks for putting it together! Consider me inspired to spin some pork.
Καλή προσπάθεια αλλά αυτό δεν είναι Ελληνικός γύρος χοίρινος. Και λέγετε γύρος έτσι όπως το προφέρετε ακούγετε σαν H y r o s
Put it up in space 😅
Never heard of pork Yiros, only lamb, beef and chicken!
which rotisserie model are you using? and is this product proprietary to Napoleon barbeque grills only or I can use that with another barbeque grill. Thank you.
that looks like pork shawerma. gyros is a ground lamb and beef loaf.
Could one use pork shoulder or butt?
When you buy a gas "bbq" you get 1 jar of lube for free😮