Rotating Kebab Kebab – Gyros/ Field Kitchen

Spice marinade for 100kg gyros: Cut bacon into strips. Remove the skin from the onions and chop coarsely.

Put one part bacon and one part onions through a meat grinder (bacon and onions in equal parts).

Weigh out spices and add to bacon and onion mixture in a trough. Now mix everything well to a creamy mixture.

Spread this spice marinade on the sliced meat (see below).

Doner kebab: Meat is sliced with slicer on Maizena (corn starch) 9, 5-10 mm. When slicing, sort large and small pieces (small pieces take for the lower part of the gyros skewer, the further up, the larger pieces of meat use).

Put these small pieces between the slices of meat. Meat slices must be placed close to each other, so that each layer forms a closed circle.

Finally, brush the skewer all around with the spice marinade.

Barbecue kebab skewer: Skewer is placed vertically in front of the fire and turned leisurely. The baked or fried side is turned away from the fire so that the raw side starts to bake (that is why it is called rotating kebab).

The baked side is cut or peeled with a 1m long sharp kitchen knife from top to bottom, so that the raw new side comes to the fire side and is fried.

The roasting juices, which accumulate under the kebab, can be washed out at

Related Recipes:

Party Kebab– (shoulder or leg) – cleaned and cut into 2, 5 cm – large e pieces lemon wedges to garnish... Doner Kebab Homemade: Paprika Cutlets with Dill Yogurt…(*) Best of the butcher already cut into slices barely centimeters thin. For the right kebab, marinated meat... Double Cooked Pork – Paula’s GyrosSlice spring onions thinly, heat clarified butter in a wok, fry the meat cut into (gyros) strips until crispy... Braised Beef with MacaronadeFor the marinade, quarter the carrots lengthwise and cut into stalks. Put all the marinade ingredients in a... Fejioada (Brazilian Bean Stew with Meat)For a feijoada, the preparation work starts the day before: soak the beans in water overnight. For the... Jamaica Jerk Pork LoinCut the pork fish into 2 1/2 cm thick pieces in a butterfly shape. Now, using the tip of a kitchen knife, cut... Braised Leg of Wild Hare with Chocolate Cherry ChutneyFor the marinade, lightly roast pepper, new spice, star anise, cinnamon and juniper berries pressed a little... Young Ducks with Malaga Sauce – Canetons a La d’AlbuferaThe young ducks are flamed, gutted, washed and cut into five parts according to the rule, namely the two legs... Veal Roulade – For the BroilerSpinach frozen, thawed/thawed, well squeezed, peppers red, quartered, seeded Cooked in lightly boiling hot... Braised Leg of Venison with Red Wine & Pumpkin WedgesA delicious recipe with red wine! Peel the onions, carrots and celery. Cut everything into coarse cubes. Peel...