The most important thing about gyros grilled skewers in 30 seconds
- Preparation time: approx. 45 minutes (including 30 minutes of marinating)
- Difficulty: Simply
- The special: We use lean pork fillet instead of fat neck, pound it flat and grill the skewers until juicy in just a few minutes.
- Perfect for: the spontaneous after-work barbecue when you’re short on time but want something real.
It’s burger time!
Make your own burger patties
Are you in the mood for really great burgers? Then you definitely have to make your patties yourself! You can find out exactly how this works and which meat we recommend for it in detail in this article. This is how you get burgers with a real WOW effect!
Gyros grill skewers are small meat skewers made from thinly sliced, marinated pork filletwhich you grill over direct heat in just a few minutes. We don’t use a rotisserie and don’t spend hours soaking it. Half an hour in the marinade is enough, then they lie on the grill.
Theres had made our pork fillet in cream cheese sauce from the hot air fryer the day before, but only half the portion because she ate alone with our daughter. There was half a fillet left that wanted to come out. No big plan, no desire for drama. So: slice thinly, season, skewer, and put on the grill.
The beauty of it is the pace. While others bathe their pork neck in yogurt overnight, this is enough 30 minutes. The fillet is lean and tender, when pounded thin the seasoning is quickly absorbed and the job is done on the grill in minutes. If you prefer other Greek classics, our souvlaki is a good choice. A dollop of tzatziki is a must anyway, no matter how spontaneous the evening becomes.
The most important ingredients for gyros grill skewers
Three ingredients. That’s all you need for juicy gyros grilled skewers, and that’s exactly the whole trick.
Pork tenderloin – The real highlight of this recipe. Instead of fat neck, we use lean, fine-fiber fillet because it is more tender and noble. So that it doesn’t get dry, flatten it and only grill it briefly. This keeps each strip juicy and goes great with a bowl of Djuvec rice.
olive oil – Binds the spices to the meat and ensures that the marinade sticks properly. A fruity oil actually makes a difference here, you can taste it in the end.
Gyro fuss – Our gyro mix from the Spicebude, which I developed together with my buddy David from Biggernok’s BBQ. It has everything that makes gyros special: peppers, garlic, oregano, a hint of cumin. No artificial aftertaste, no flavor enhancers. A good one Gyros spice mix takes all the fiddling around with ten individual spices away from you.
This means your gyros grilled skewers are guaranteed to be juicy
The most important success factor in one sentence: pound thin and grill briefly. Lean fillet does not tolerate long heat, which is why you proceed differently here than with the classic neck gyro.
- Butterfly cut and pat flat. Cut the fillet two-thirds lengthways, open it up and flatten it to half a centimeter to a whole centimeter under cling film. It cooks in minutes.
- Cut against the grain. This makes the strips tender instead of tough. It sounds like a small thing, but it is the difference between “tasty” and “a nice chew”.
- High, direct heat, short time. Two to four minutes per side is enough. Any longer and the fillet will become dry. It’s better to go down too early than too late.
By the way, the snaking when skewering is not decorative nonsense. The waves give the meat more surface area and therefore more roasted aromas and it dries out less. Where other recipes rely on a rotisserie and a timetable, here you only need a rack and half an hour’s notice. Add a Greek farmer’s salad with olives and the plate is complete.
📖 Recipe
Gyros grilled skewers with pork fillet
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
🥕 Ingredients for the recipe
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Make a butterfly cut into the pork fillet, making two-thirds cuts lengthways, unfold, rub thinly with a little olive oil, cover with cling film and flatten to approx. 0.5-1 cm using a meat mallet, pot or pan.
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Cut the fillet into thin strips against the grain.
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Mix the strips with the remaining olive oil and the Gyros Gedöns and marinate for 30 minutes.
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Thread the meat onto skewers.
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Grill or fry the skewers over direct, high heat for about 2-4 minutes per side until they have roasted aromas all over. Serve hot.
Calories: 508kcal | Carbohydrates: 4G | Protein: 42G | Fat: 36G | Sugar: 0.5G
Frequently asked questions about gyros grill skewers
Traditionally, pork neck is used because it has a lot of fat and stays juicy for a long time on the skewer. We deliberately use lean pork fillet because it is finer and more tender. The only important thing is that you pound it thin and grill it briefly.
Yes, and it’s worth it. Fillet is often dismissed as unsuitable because it dries quickly. With a butterfly cut, thin patting and a short grilling time, it turns out juicy and tastes finer than the fatty snack version.
30 minutes is enough for these skewers. Because the meat is thin and the gyros are aromatic, the seasoning is absorbed quickly. More time doesn’t hurt, but it’s not necessary.
Two to four minutes per side over direct heat. The skewers are thin and ready in just a few minutes. Once they have color all over, they come down.
Tzatziki, flatbread and a fresh salad are the classics. If you want more, Djuvec serves rice or fries with it. A colorful farmer’s salad turns the skewers into a complete summer meal.
Would you like to cook again?
Grab half a pork fillet, your favorite gyro seasoning and 30 minutes. You don’t need anything more for these gyros grill skewers. They are our go-to when we want to have a spontaneous barbecue and everyone still leaves the table full and happy. Add fresh flatbread and your little Greece in the garden is ready.
If you do it, show us your results. Tag us on Instagram at @gernekochenwe are happy about every skewer on the grill. After the first bite, Theres usually just says: “Okay, now it’s good.”
Lose and taste good.
What is also important to us: Our client had no influence on the content of this article at any time; it was written by us and corresponds 100% to our own opinion.
Benni is not just the organizational person in the background. He has an overview of everything, writes the emails and takes care of the technical stuff.
He also supports and advises small manufacturers, start-ups, well-known manufacturers and global players on social media and blogger relations.
He is not only the boss at the stove, but especially at our grills. The fact that he is also professionally involved in the BBQ sector benefits him. He is best known for his meatballs, steaks and super creamy scrambled eggs. He then leaves the sweet things to Theres.
You rarely see him on social media; he is the famous off-screen voice who leaves an impression with appropriate comments.
