Gyros pork neck skewers
Diese Gyros Schweinshalsspiesse mit der speziellen Gyros Marinade gehören zu meinen beliebtesten Sachen auf dem Grill und dürfen in keiner Grillsaison fehlen. Die Gyros Marinade ist ziemlich scharf, wenn Du das nicht magst, dann lass einfach die Chiliflocken weg. Diese Gyros Marinade passt auch hervorragend zu Rindfleisch und Huhn. Schreib mir bitte in den Kommentaren, ob Dir diese Schweinshalsspiesse und die Gyros Marinade auch so gut schmecken wie mir. Vielen Dank für Dein Feedback.
Send shopping list to Bring!Preparation
1. Prepare the marinade
- 70gShallots
- 25gGarlic cloves
- 100gBell pepper pulp
- 130gNutural oil (not cold pressed, with high smoke point)
- 3gMarjoram (fresh)
- 3gOregano (fresh)
- 6gRosemary (fresh)
- 6gSage (fresh)
- 6gThyme (fresh)
- 2tsSavory (dried)
- 3tsPaprika powder (sweet)
- 2.5tsChili flakes
- 3tsLemon juice freshly squeezed
- 3tsLiquid honey
- 3pnCinnamon powder
- 3pnCumin powder
- 12gSalt
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).
2. Prepare meat skewers
- 1pcPork neck steak (5 cm | 2 in thick)
- 2pcDouble barbecue skewers
Shape steak with roasting string and chill in freezer for 2.5 hours. Then cut into thin slices of approx. 2 mm against the grain, stick on skewers, brush all over with the marinade and sear on the grill at 250° C | 480° F on both sides for approx. 4 min. each.
