Gyros Marinade
This Gyros marinade is one of my favorite marinades and should not be missing in any barbecue season. The Gyros marinade is quite spicy, if you don't like that, just leave out the chili flakes.
Send shopping list to Bring!Preparation
Servings:ml
1. Prepare the marinade
- 100gShallots
- 35.7142857142857gGarlic cloves
- 142.857142857143gBell pepper pulp
- 185.714285714286gNutural oil (not cold pressed, with high smoke point)
- 4.28571428571429gMarjoram (fresh)
- 4.28571428571429gOregano (fresh)
- 8.57142857142857gRosemary (fresh)
- 8.57142857142857gSage (fresh)
- 8.57142857142857gThyme (fresh)
- 2.85714285714286tsSavory (dried)
- 4.28571428571429tsPaprika powder (sweet)
- 3.57142857142857tsChili flakes
- 4.28571428571429tsLemon juice freshly squeezed
- 4.28571428571429tsLiquid honey
- 4.28571428571429pnCinnamon powder
- 4.28571428571429pnCumin powder
- 17.1428571428571gSalt
Peel shallots and garlic, remove shoots and then roughly chop. Remove the thick stems of the herbs. Put everything except the salt in a blender and mix until a homogeneous mass is formed (mix for about 5 to 10 min). Taste the marinade and only now add salt. When salting, pay attention to how strongly the bell pepper pulp is salted. The marinade must be salted proportionally. Blend again and then pour into a squeeze bottle and refrigerate overnight. Keeps for several weeks in the refrigerator in a squeeze bottle (no guarantee).
