Gyros From Charcoal Grill

For the charcoal grilled gyros, mix the salt and pepper in a 1:1 ratio the day before. Finely dice the onions and also finely chop the fresh oregano with a chopping knife. Then brush the bottom of a wide with olive oil. Sprinkle salt-pepper mixture and plenty of oregano and put a layer of meat. Then again sprinkle oil, salt, pepper, oregano and onions on top and place the next layer of meat. Continue in this order until all the meat is marinated. To guarantee a great taste experience, do not skimp on the ingredients. Cover the farling with aluminum foil and refrigerate overnight (ideally 24 hours). On the day of consumption, place the marinated meat pieces evenly on a large barbecue skewer so that it always spins round. Fix meat with small meat holders (as many as possible) so that the pieces of meat do not slip during grilling. Place the finished skewer horizontally on the charcoal grill with vertical firing (so that the dripping fat does not start to burn) and rotate evenly with a grill motor. After some time (don’t get impatient), remove the skewer and use a very sharp knife to cut off the outer layer evenly from all sides (as you would with a kebab). Only cut off meat that is actually cooked through. Then replace the skewer and allow to continue turning. Repeat this process until everyone is full (can be

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