//BBQ Pork Gyros

BBQ Pork Gyros

Greece is one of my favourite holiday destinations and no trip to Greece is complete without tucking into a few pork Gyros. This Greek fast food staple is super tasty and will usually only set you back a couple of euros.

I’v tried Gyros in Corfu, Mykonos, Halikidiki, Athens and even at The Mad Greek in Baker, between LA and Las Vegas which featured on Diners, Drive-ins and Dives. My favourite though, has to be in Rhodes town. Pitafan, just within the old town walls, offers pork or chicken gyros for 2.50 euros as well as all kinds of tasty Greek nibbles. This classic is served in a warmed flatbread filled with the tasty moist meat, chips, salad and plenty of garlicky tzatziki.

Ok, so it’s time to make my own. I’v made this a couple of times and have loved it each time. The leftovers can be froze to use in pastas or on pizza.

I’v read various recipes for DIY gyros and found this one works the best and just used spices I knew would work best. You can tweek the spices to however you like. We use our Lemon, Chilli & Garlic Rub as find this gives a good base for flavour. I find that pork shoulder works a treat for this recipe. Freeze your pork shoulder (About 2-3kg). Don’t let the shoulder fully freeze. I couple of hours should do the job. You just want the pork firm up enough so you can slice it super thin (around 3mm).

Once you have sliced all the pork shoulder you can add the marinade. For this, I used 30g of our Lemon, Chilli & Garlic Rub, a teaspoon of celery salt, ground cumin, Greek oregano, 3 large garlic cloves (crushed), a good splash of olive oil, a roughly chopped onion and the juice of 1-2 lemons. Leave to marinate in the fridge for 24 hours.

Ideally you will have a rotisserie attachment for your BBQ. Unfortunately I didn’t, so had to improvise a little with 3 large skewers. I first pierced half an onion on the skewers to keep the skewers and the meat in place.

Layer all the meat onto the 3 skewers adding a few bit of the marinated onion in as you go. Once all the meat is used up place another halved onion on the skewers to keep the meat in place. Set aside in the fridge to firm up. My skewers where so big it didn’t fit so I just got cooking straight away.

As I didn’t have a rotisserie, I just removed the BBQ grill and rested the skewers on the edges of the BBQ over hot coals. Turning regularly to get an even as possible cook, I also squeezed lemon juice over the meat to keep moist. Using pork shoulder is great as the fat renders into the meat. Once cooked to your liking, slice off the meat and enjoy in warmed pitas with tzatziki.

I’m going to have to do this again soon as I just love the flavour which takes me right back to Greece. Enjoy with a nice chilled bottle of Mythos beer.

By | 2018-06-25T14:31:31+00:00 June 25th, 2018|Recipes|0 Comments

About the Author:

Howard Carter (aka Mr Smokey) is brainchild, owner and CEO of The Smokey Carter. He is a fully fledged foodie and lover of all things barbecue.

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