Preparation gyros: 

Cut marbled lamb or veal into 8 mm thin slices. 

For the yoghurt marinade, stir the gyros spice mixture into the yoghurt, press in the garlic cloves and mix everything with the olive oil. Cut one of the onions and add it to the marinade.  

The thinly sliced meat is placed in the yoghurt marinade so that they are completely covered. Then the marinated meat go into the fridge for 24 hours to marinate. 

The yoghurt serves primarily to tenderise the meat. If you don’t like yoghurt, you can also stir the spice mixture into a little olive oil and then put the meat in this marinade. 

First, half a vegetable onion is put on the skewer and then the meat is skewered one by one. At the end, place the other half of the vegetable onion on the skewer. The meat is pressed tightly together and then fixed in place with the second flashlight fork. 

Setup & grilling: 

The gyros skewer is grilled directly at approx. 150 – 160 °C without deflector stones. The charcoal basket is not completely filled so that the heat reaches the meat evenly. After approx. 1 – 1 1/2 hours, you can cut off the first layer of crispy, browned gyros. Repeat this process about every 20 minutes until the spit is gone.  

Optional: A cherry wood chunk for a light smoky flavour to the meat. 


Preparation tomato Bulgur: 

First cook 150 g bulgur in boiling salted water according to package instructions. 

Meanwhile, chop a small onion and a clove of garlic into small cubes. Wash 200 g cherry tomatoes well and then cut them into quarters. 

Heat 3 tbsp olive oil in a pan and sauté the onion and garlic for 2 minutes until translucent. Stir in 2 tsp tomato paste and sauté briefly. 

Mix in the cooked bulgur and season with salt and pepper. Carefully fold in the tomatoes and 2 tbsp coarsely chopped black olives (without stones). Serve bulgur sprinkled with 3 tbsp coarsely chopped parsley. 


Preparation Tzatziki: 

First, pour the Greek yoghurt into a bowl. Then grate the unpeeled cucumber with a grater. Then the cucumber is pressed together with the hands so that the tzatziki does not become too watery and added to the yoghurt. 

Finely chop the fresh dill. Peel the garlic, press it in the press and then add it with the dill. 

The best part of all is the delicious Greek olive oil. Add about 80 ml to the tzatziki. 

Squeeze half a lemon into it. Salt, pepper and mix very well together. Until the tzatziki reaches a creamy consistency.