Kamado rotisserie gyros
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Gyros does not have to come from a vertical spit at the kebab shop. Lesley Luijer of BigBoy BBQ & Smoke slices half a pork neck, marinates the slices with his own Beef Booster rub and peanut oil, and threads them back together on the spit.
Rotisserie gyros on the kamado
On the kamado the package turns gently for an hour and a half, with the fat from the neck continuously basting the outside. At a core temperature of 69 degrees it comes off: crisp and seasoned outside, juicy inside. Carve slices off and serve with pita bread, tzatziki and raw onion.
Ingredients
- 1half a pork neck (pork shoulder), in slices of about 1 cm
- 4tbspBeef Booster rub by BigBoy BBQ & Smoke
- 3tbsppeanut oil
- pita bread, tzatziki and raw onion, to serve
Equipment
- Rotisserie / spit
- Meat thermometer
Steps
Slice the meat
Cut the half pork neck into slices about one centimetre thick.
Marinate
Mix the Beef Booster rub with the peanut oil into a paste and rub it into both sides of every slice. Leave the meat to marinate in the fridge for at least an hour.
Load the spit
Thread the slices back onto the spit on top of each other to form a compact block. Secure it with the forks.
Spin
1 hr 30 minBring the kamado to about 180 degrees Celsius indirect, mount the spit and let it turn for an hour and a half. The fat from the neck keeps basting the outside.
Core temperature
Take the meat off the spit at a core temperature of 69 degrees Celsius.
Serve
Carve thin slices off the outside and serve with pita bread, tzatziki and raw onion.
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