Gyros Marinade
This Gyros marinade is one of my favorite marinades and should not be missing in any barbecue season. The Gyros marinade is quite spicy, if you don't like that, just leave out the chili flakes.
Prepare the marinade
Bell pepper pulp
g (gram)
Nutural oil (not cold pressed, with high smoke point)
g (gram)
Marjoram (fresh)
g (gram)
Rosemary (fresh)
g (gram)
Savory (dried)
ts (teaspoon)
Paprika powder (sweet)
ts (teaspoon)
Chili flakes
ts (teaspoon)
Lemon juice freshly squeezed
ts (teaspoon)
Liquid honey
ts (teaspoon)
Cinnamon powder
pn (pinch)
Salt
g (gram)
Peel shallots and garlic, remove shoots and then roughly chop. Remove the thick stems of the herbs. Put everything except the salt in a blender and mix until a homogeneous mass is formed (mix for about 5 to 10 min). Taste the marinade and only now add salt. When salting, pay attention to how strongly the bell pepper pulp is salted. The marinade must be salted proportionally. Blend again and then pour into a squeeze bottle and refrigerate overnight. Keeps for several weeks in the refrigerator in a squeeze bottle (no guarantee).