Giant Greek Gyro
Enjoy a giant low-carb Greek gyro with layers upon layers of succulent meat.
Equipment
- Roasting Pan
- Cooking twine
Ingredients
- 9 lb pork loin
- salt
- oil for cooking
- 2 garlic cloves, diced
- 5 tbsp paprika
- 2 tbsp ground black pepper
- 4 tbsp cumin
- 5 fl oz vegetable oil
- 16 oz cream cheese
- 4.5 oz black olives, sliced
- 3 quartered red onions, sliced
- 2 red peppers, chopped
Instructions
- Halve the first piece of pork loin lengthwise. Set one half aside and butterfly the other piece. This incision should be about half as deep as the meat is thick. Unfold the pork loin, beat it with a meat tenderizer, and sprinkle salt over the surface. Repeat these steps with all the remaining pieces of pork.
- Make the marinade by stirring the garlic, spices, and oil together. Brush the marinade over the salted surface of the pork. Then spread cream cheese over the entire surface, making sure to leave about a 1-inch margin on the sides. Sprinkle a small portion of the olives, onions, and red bell pepper on top.
- Fold the edges of the short sides inwards and then do the same with the edges of the long sides. Now the dish will become a layered roast! Place another portion of pork on the first one and fold down the edges that extend beyond the first one. Also salt this layer and coat it with the marinade and then the cream cheese. Sprinkle olives, onions, and red peppers on the slice of meat.
- Now it's time to tie the roast! Make a double knot at the top center with cooking twine and fix the layers by working your loops over the top of the roast to the other end. The loops should be about ¾ of an inch apart. Repeat this on the top, left, and right sides.
- Once the gyro package is well tied, brush the rest of the marinade over it and fry it in a roasting pan on all sides in plenty of oil.
- Cover the layered roast, cook for 2 hours at 320°F, and enjoy your Mediterranean delicacy!
VIDEO
Notes
Tip: Serve the bread-free gyro with a Greek salad featuring feta cheese, olives, tomatoes, and cucumbers.