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Greek Pan Gyros | Juicy & Crispy from the Pan
(0)
25 min
Quick
Knuspr-Küche
Hauchdünn geschnittener, saftiger Schweinenacken in einer aromatischen Marinade aus Olivenöl, Knoblauch, Oregano, Paprika und Kreuzkümmel, in der heißen Pfanne kross gebraten. Mit knackigen roten Zwiebelringen und frischer Zitrone serviert – echtes griechisches Tavernen-Feeling in 25 Minuten!
Preparation method
Marinate & prepare the meat
Pat the pork neck dry with paper towels and cut across the grain into wafer-thin strips. Tip: If the meat is partially frozen in the freezer for about 20 minutes, it can be sliced particularly evenly and thinly.
Peel and finely chop the garlic cloves. In a large bowl, whisk together 50 ml extra virgin olive oil with the garlic, 5 g dried oregano, 5 g sweet paprika powder, 2 g ground cumin, 6 g fine table salt, and 2 g ground black pepper. Thoroughly fold in the meat strips and let marinate for at least 15 minutes (preferably covered in the refrigerator for 1–2 hours).
Peel the red onions, cut them in half, and slice them into thin strips or half-moons. Thoroughly wash the lemon and cut into wedges.
Chef's tip
Do not overcrowd the skillet: Be sure to fry the meat in two batches over maximum heat. Too much meat at once cools down the pan, causing the meat to braise in its own juices instead of getting crispy.
Finely marbled pork neck ensures that the gyros stays melt-in-the-mouth tender and juicy even over high heat.
110 min
Masterpiece
