{"product_id":"gyros-gewurz","title":"Gyros Spice","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGyros spice, Greek seasoning for gyros, souvlaki and bifteki\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWith our gyros spice you bring the Greek taverna home. We blend it in our workshop in Klingenberg am Main from 15 components, with sweet and hot paprika, oregano, garlic, onions, marjoram, rosemary, thyme and Mediterranean herbs. Warm, herbaceous and with the typically Greek paprika depth that makes meat off the spit irresistible.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for pork gyros on the spit or in the pan, for bifteki (Greek meatballs with feta), souvlaki (lamb or pork skewers), minced meat and Mediterranean pan dishes. Also with grilled halloumi and aubergines. Best stirred into a marinade with olive oil and lemon juice, letting the meat steep for a few hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The blend already contains sea salt, so add extra salt only sparingly at the end. For a crisp gyros, sear the marinated meat in batches rather than overloading the pan, otherwise it draws water.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: quick pork gyros\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFrom steak to juicy gyros with tzatziki in just over two hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e800 g pork neck, in strips\u003c\/li\u003e\n\u003cli\u003e2 tbsp gyros spice\u003c\/li\u003e\n\u003cli\u003e3 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp lemon juice\u003c\/li\u003e\n\u003cli\u003e2 cloves of garlic, pressed\u003c\/li\u003e\n\u003cli\u003ePita bread, tzatziki and salad to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Mix the meat strips with gyros spice, olive oil, lemon juice and garlic and marinate cool for two hours. Sear in batches in a hot pan for eight to ten minutes, until the edges are crisp. Serve with pita bread, tzatziki, onions and tomato salad.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweet and hot paprika form the fruity-warm core with a gentle heat. Oregano, marjoram, rosemary and thyme bring the Mediterranean herb seasoning, garlic and onions the savoury depth. Coriander, cumin and bay round off the blend, while a touch of cane sugar catches the acidity of the tomato.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA Greek blend of 15 components with paprika and Mediterranean herbs\u003c\/li\u003e\n\u003cli\u003eA classic for gyros, bifteki and souvlaki\u003c\/li\u003e\n\u003cli\u003eAlso for lamb skewers, minced meat and feta\u003c\/li\u003e\n\u003cli\u003eUse with olive oil and lemon as a marinade\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the Greek table: \u003ca href=\"\/en\/products\/griechische-pyramidensalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes\u003c\/strong\u003e\u003c\/a\u003e as a finishing salt and \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb spiced salt\u003c\/strong\u003e\u003c\/a\u003e for the tzatziki. For more smoky depth in the meat, the \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emild smoked paprika\u003c\/strong\u003e\u003c\/a\u003e. Stay Mediterranean with \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherbes de Provence\u003c\/strong\u003e\u003c\/a\u003e, or turn up the heat with \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e for lamb and minced-meat dishes. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose gyros spice?\u003c\/strong\u003e\u003cbr\u003e\nAbout one heaped tablespoon per 500 g of meat in the marinade. If you like it stronger, season again at the table. Since it contains sea salt, keep the extra salt sparing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich meat is the blend suitable for?\u003c\/strong\u003e\u003cbr\u003e\nClassically pork (gyros, souvlaki) and lamb (bifteki, lamb skewers), but also poultry and minced beef. Vegetarian, it goes with grilled halloumi or aubergines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the meat need to marinate?\u003c\/strong\u003e\u003cbr\u003e\nTwo to four hours already give a good aroma, overnight makes it most intense. Always keep the meat cool.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat works as a side?\u003c\/strong\u003e\u003cbr\u003e\nClassically tzatziki, pita bread, onion-tomato salad and rice or fries. A dollop of yoghurt with garlic rounds off every gyros dish.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose gyros spice?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"About one heaped tablespoon per 500 g of meat in the marinade. If you like it stronger, season again at the table. Since it contains sea salt, keep the extra salt sparing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which meat is the blend suitable for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically pork (gyros, souvlaki) and lamb (bifteki, lamb skewers), but also poultry and minced beef. Vegetarian, it goes with grilled halloumi or aubergines.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the meat need to marinate?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Two to four hours already give a good aroma, overnight makes it most intense. Always keep the meat cool.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What works as a side?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically tzatziki, pita bread, onion-tomato salad and rice or fries. A dollop of yoghurt with garlic rounds off every gyros dish.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":50907269660938,"sku":"31179","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907273298186,"sku":"23553","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gyros-gewuerz-879150.jpg?v=1738084186","url":"https:\/\/altesgewuerzamt.live\/en\/products\/gyros-gewurz","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}