Pork gyros - Greek old traditional recipe and preparation (EN subs) | Grill philosophy

Light the charcoals.

Prepare your spits.

Gather your friends for the cooking process.

Introduce the pork meat: 1600 g (3.5 lbs) pork leg meat and 1200 g (2.6 lbs) pork belly.

Prepare the brine: In 2 lt (0.5 gal) of water, add 120 g (4.2 oz) quality sea salt and 75 ml (2.5 fl oz) vinegar. Stir until the salt dissolves.

Submerge the meat in the brine, ensuring it is fully covered. Cover and refrigerate for 18-24 hours.

After brining, remove the meat and drain it well.

Prepare the spice mixture: Bash 6 g (0.2 oz) black peppercorns in a mortar, then add 9 g (0.3 oz) sweet chili flakes, 2 g (0.07 oz) oregano, 0.5 g (0.02 oz) savory, and 0.5 g (0.02 oz) thyme. Mix well.

Add the lemon peel to the meat, distributing it evenly.

Add the spice mixture to the meat and mix thoroughly.

Add 1 tbsp mild mustard and 200 ml (6.7 fl oz) sunflower oil to the meat and mix well again.

Let the meat marinate for 1-2 hours.

Skewer the meat: Start with a fatty slice, distribute fatty parts evenly, and fold larger slices if necessary.

Trim edges of the meat as needed to maintain shape while skewering.

Continue adding and trimming slices until the skewer is full and tightly packed.

Wrap the skewer tightly with food plastic wrap and refrigerate until the charcoals are ready, or marinate skewered for 12-24 hours.

Light the charcoals in the special basket and wait for them to be ready in 25 minutes.

Equipment Needed

Allergens