Meat on a Skewer

While chicken and lamb mixed gyros are always my "go-to" meat on a spit when I have to cater for a gathering, I do make beef gyros when we cater for charity events. People are lining up for miles to get their hands on roast beef gyros and gravy rolls! Simply bring your rotisserie skewers and gyros the day before your gathering and pick them up in the morning. This also eliminates the need to keep the meat at a safe temperature overnight.

Ingredients:

10kg beef pieces
100g salt · 50g pepper
30g oregano
10g mixed herbs
5 cloves of garlic
Rosemary sprig
Juice from 1 lemon
100ml olive oil

Preparation:

Marinate the beef in salt, pepper, oregano, and mixed herbs.
Cut the garlic into thin slithers, then make incisions into the meat with a sharp knife and insert the garlic.
Thread the beef onto a skewer and wedge it with gyros plates or small prongs.
Combine the lemon juice and oil, and baste the beef on a regular basis with the rosemary sprig.

Attaching it to the spit:

You'll need a skewer and 2 prongs.
Pass the skewer through the gyros, trying to keep it as balanced as possible on the skewer.
Insert one prong through each side of the meat and tighten.

Cook time:

Many factors can affect your cooking time; however, to be on the safe side, allow 4 hours. If it's ready earlier, you can always push the charcoal to the side and raise the gyros to the top of the spit roaster to keep it warm but not cooking.

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