You should just look into a kabab adapter that will fit your big Joe rotisserie if you need multiple skewers some hold up to 10. And also they also have gyro plates you can purchase so you can make gyro or shawarma without having to dull your sharp knives on the metal tines.
Meat Shawarma is typically made with lamb, chicken, beef, or turkey, while GYROS are traditionally made with pork. Pork gyros Greek old traditional recipe and preparation 1600 g (56 oz) pork leg in thin slices 1200 g (42 oz) pork belly in thin slices 2 lt (0.5 gal) water 120 g (4.2 oz) sea salt 100 ml (3.4. fl oz) vinegar 6 g (0.2 oz) black peppercorns 2 heaped tsp lemon peel 2 g (0.07 oz) oregano 0.5 g (0.02 oz) savory 0.5 g (0.02 oz) thyme 1 heaped tsp mild mustard 150 ml (5 fl oz) olive oil From the previous day, brine the meat for 18-24 hours in a 6% solution (120 g (4.2 oz) of quality sea salt in 2 lt (0.5 gal) of water. After the salt has dissolved, add 100 ml (3.4 fl oz) vinegar.). Put the meat in the brine and cover it. Refrigerate it for at least 3-4 hours. After braining the meat for at least 3-4 hours, put it into a strainer to fully drain. Meanwhile, prepare the spice mixture. Firstly, bash the peppercorns in a mortar. Then add the herbs and mix them all together. In a wide vessel, place the filleted meat and the lemon peal and mix well. Then add the pepper and the herbs and mix well once more. Massage the meat well to spread the spices and herbs evenly. Layer the mustard evenly on top of the meat pieces. Lastly, add the sunflower oil. Leave the meat like this for 1-2 hours and then you're ready for skewering and preparing the gyros.
You should just look into a kabab adapter that will fit your big Joe rotisserie if you need multiple skewers some hold up to 10. And also they also have gyro plates you can purchase so you can make gyro or shawarma without having to dull your sharp knives on the metal tines.
Meat
Shawarma is typically made with lamb, chicken, beef, or turkey, while GYROS are traditionally made with pork.
Pork gyros Greek old traditional recipe and preparation
1600 g (56 oz) pork leg in thin slices
1200 g (42 oz) pork belly in thin slices
2 lt (0.5 gal) water
120 g (4.2 oz) sea salt
100 ml (3.4. fl oz) vinegar
6 g (0.2 oz) black peppercorns
2 heaped tsp lemon peel
2 g (0.07 oz) oregano
0.5 g (0.02 oz) savory
0.5 g (0.02 oz) thyme
1 heaped tsp mild mustard
150 ml (5 fl oz) olive oil
From the previous day, brine the meat for 18-24 hours in a 6% solution (120 g (4.2 oz) of quality sea salt in 2 lt (0.5 gal) of water. After the salt has dissolved, add 100 ml (3.4 fl oz) vinegar.). Put the meat in the brine and cover it. Refrigerate it for at least 3-4 hours.
After braining the meat for at least 3-4 hours, put it into a strainer to fully drain. Meanwhile, prepare the spice mixture. Firstly, bash the peppercorns in a mortar. Then add the herbs and mix them all together. In a wide vessel, place the filleted meat and the lemon peal and mix well. Then add the pepper and the herbs and mix well once more. Massage the meat well to spread the spices and herbs evenly. Layer the mustard evenly on top of the meat pieces. Lastly, add the sunflower oil. Leave the meat like this for 1-2 hours and then you're ready for skewering and preparing the gyros.
Wow, thank you for sharing this comprehensive recipe. I'm impressed!
Well done NJS.
Cheers