BBQ Gyros - The Complete Recipe

It's raining outside, but that doesn't mean we need to turn off the BBQ. We decided to make a rotisserie barbecue gyros.

Excellent in a piadina or a sandwich, it is a preparation that will please all guests.

---

INGREDIENTS

- Boneless pork neck

- An onion

- Harissa

- Soy sauce

Harisa:

- Paprika 30%

- Chili pepper 30%

- Sugar 10%

- Salt 10%

- Caraway to taste

- Coriander to taste

---

PREPARATION

Let's start by cleaning the pork neck. Remove the cartilage and use your hand to look for any bones left over from the slaughter process, which could damage the slicer blade.

Let's move on to cutting it with the slicer. We need to make slices that aren't too thick so they don't split: about 5-6 mm.

Let's prepare the dressing. For a coppa weighing about 3.5 kg, we'll use a whole onion. This should be grated and added to the bowl containing the coppa slices. Added to the mixture like this, the onion will release a strong aroma: we therefore recommend using the right amount to suit your taste.

We continue the spiciness by adding the Harissa, a very popular spice mix in Tunisia, slightly sweet and spicy, made from salt, chili pepper, sugar, paprika, coriander and caraway.

Finally, we add some soy sauce to give the meat extra flavor and moisture.

Mix everything together with your hands so that the spices and onion mix well.

It's important to choose a fatty cut for this recipe, because it will melt during cooking and protect the meat and make it moist.

Let's move on to preparing the meat on the rotisserie. We'll need to skewer the slices of meat evenly and as centered as possible. The thicker slices should be folded in half. When skewering them, we'll look for the vein of meat, which is firmer and more resistant than the fatty part: this will ensure that during the rotating movement on the rotisserie, the slice won't tear and fall off.

The final part of the coppa, which could not be cut finely with the slicer, will be placed on top, so that it can be cooked easily.

Make sure the two rotisserie forks are secure and tight on the meat. Finally, check that the meat is centered on the rod and do a test turn with your hands to ensure everything stays secure.

The barbecue should already be hot, around 130-140°C, with an indirect setting. If you have a kettle, place the charcoal baskets against the sides and place the meat on the rotisserie, centered on the grill.

Place the rotisserie inside the barbecue and turn on the motor by closing the lid.

After about an hour, your gyros will be ready. If you haven't achieved the perfect browning, we recommend turning on the back burners of your grill for the last ten minutes. If you're using a charcoal grill, you'll need to move the coals closer to the meat.

Gyros is cut with a knife directly on the rotisserie, so once the first layer is removed we can leave it to brown further to ensure it is cooked evenly in the innermost part.

To finish the preparation, we recommend enjoying the Gyros with pitas or piadinas, accompanied by a delicate yogurt sauce.