Gyro
preparation: 60 min. + overnight marinating
Ingredients for 4 servings:
1 lb beef flank steak
5 oz plain yoghurt
5 tbsp olive oil
½ lemon
Marc’s Doner Kebab Spice Mix
Utensils:
sharp knife, resealable bag, spit, rotisserie grill or pan
Directions:
Slice
the
steak
thinly
add
2
to
2
½
tbsp
of
Marc’s
Doner
Kebab
Spice
Mix,
yoghurt,
olive
oil
and
juice
of
½
lemon
and
place
in
a
large
resealable
bag.
Press
excess
air
out
and
seal bag, refrigerate over night.
Take
bag
out
of
the
refrigerator
and
let
the
meat
get
to
room
temperature.
Stack
the
meat
on
a
spit
in
the
shape
of
a
cone.
Place
on
a
vertical
rotisserie
and
cook
until
done.
Slice
thin
pieces
of
the
meat
from
the
cone
and
continue
grilling
the
left
cone.
When
next
level
is
done
slice
thinly.
You
can
also
roast
the
meat
in
a
pan,
adding
1
tbsp
of
sunflower
oil
to
the pan.
Serve the meat with tzatziki, fries and salad. Alternative stuff pita breads with the meat, sliced tomatoes, sliced onions, diced cucumber , fries and tzatziki.
Side Dishes:
french fries, sliced onion, cucumber, tzatziki
Gyro Spice Mix
Gyro
or
'Yúpoc'
is
a
greek
dish
made
from
meat
cooked
on
a
vertical
rotisserie.
In
Greece
it
is
made
with
pork
or
chicken,
while
a
mixture
of
beef
or
veal
and
lamb
is
common
in
the
US
and
other
countries.
It
is
typically
served
thinly
sliced,
stuffed
in
an
oiled
and
grilled
pita
bread
with
sliced
tomatoes,
chopped
onions,
lettuce
and
french fries, topped with tzatziki.
