Individual-serving pork gyros is actually a special kind of spit-roast. It’s a great idea for a different style of spit-roast. The difference lies in the cutting of meat. By changing the cutting, the marinating result and the taste also change. This spit-roast is grilled exactly like a regular one; directly above the charcoals, providing a special combination of gyros (thin slices of meat) and direct grilling (spit-roast style). Check out the two different cutting ways that we tried for this gyros recipe.
Your first task is to cut the meat. This step is very important, so you’d better ask your butcher to cut it for you. Ask him to fillet 2 kg of pork leg in thin slices, and cut it as thin as possible. Cut the slices of meat and fat into 5x5cm square pieces or up to 6x6 cm (approximately). Bash the black peppercorns and the rest of the whole spices in the mortar until they turn into powder. Then, add the salt and the dry rosemary.
Place the pieces of meat (not the fat) in a large vessel. Firstly, add the seasoning gradually. Add and mix by massaging the meat. Then, add the Dijon mustard, mix well, and massage the meat again. Lastly, add sunflower oil and massage the meat thoroughly. Marinate the pork from 3 hours up to 24 hours. Ideally, refrigerate for 18-24 hours.
Before lighting the charcoals, prepare the individual gyros by skewering the slices of meat. Place a disk at the base of the spit, so that you can compress the meat on the spit. Skewer a piece of fat first. Then, alternately thread meat and fat onto skewers. Make sure you distribute the fat evenly across the spit. Finish with a piece of fat.
Pile up the charcoals inside the fire cabin of your charcoal grill. Place kindling (alcohol-soaked cotton) on top and light them. The charcoals light upside down, from top to bottom. They will be lit in 20-25 minutes (depending on the type of charcoal) easily, quickly, and without smoke.
When the charcoals are fully lit, spread them inside the fire cabin of your charcoal grill. If they release too much heat, throw some charcoal ash on them to reduce it. Individual gyro’s volume is bigger than the volume of a regular spit-roast. That’s why it is grilled over low heat; to grill it inside first, and then let it gain color on the outside. Remove it from the grill, when the internal temperature is over 75⁰C (167⁰C). You can either slice the individual gyros in thin shavings or simply cut it in half. Serve it with onions and tomatoes or stuff a Greek pita with thin shavings of gyros. It takes only 40 minutes to grill the individual gyros, and you can grill it directly over the charcoals or indirectly using a charcoal basket.
Happy grilling everyone!