Make your own so you know what you are eating.
Cut the onion and tomatoes into thin slices and place them in a bowl.
Add the oil, vinegar, mustard, tomato puree, stir and set aside.
Place all the spices in another bowl and mix.
Cut the meat into thin slices.
Put everything in a bowl and mix well.
Place the meat in layers in the bucket, putting tomato and onion in between.
Put them in the fridge all night.
Turn on the oven at 180 degrees with the fan on.
Pass sticks / straws in 5 points perpendicular to the bucket and after you push a little around you turn it upside down to get the meat out of the bucket.
Place it on a plate.
Wrap it with aluminum baking paper which you fasten with toothpicks.
Place the dishes on a grill and tie them with twine.
Place a pan with water underneath so that the fats drip inside.
After an hour remove the aluminum baking paper.
Bake for another 20 to 30 minutes until it gets a nice color.
Take it out, cut around the outer layer that which should be cooked and put it back in the oven until it gets colored again.
Take it out of the oven and cut the rest of the gyros.
For 1 kg of meat
half pork, half mutton
19 gr salt
2 gr fresh ground pepper
2 gr fresh ground coriander seeds
2 teaspoons dried oregano
1 teaspoon chili powder (optional)
2 teaspoons sweet paprika
1 table spoon tomato puree
1 medium tomato sliced thinly
1 medium onion sliced thinly
1 teaspoon garlic powder
1 teaspoon mustard
30 gr olive oil
1 shot of vinegar