Baked spaghetti with gyro, hollandaise and Swiss cheese.
Since I don’t have a rotating gyro grill it’s pretty makeshift. Cut any meat you like (I use pork blade shoulder) in thin stripes and marinate with salt, pepper, cumin, paprika, oregano, thyme, lemon juice and a bit of olive oil for 20 minutes or longer - a bit of garlic/powder won’t do any harm either. If you feel adventuresome add some cinnamon.
Fry meat in a hot skillet without extra fat to get it real crispy on one side. Turn pieces over and let cook at lower heat until done. Put meat in a sieve, catching the fat in a bowl. Put fat back in the pan and toss some onion rings and roughly diced tomatoes (seeds removed if you like) for a few seconds.
Cook spaghetti until almost al dente. Put the pasta in a casserole, add meat, onions and tomatoes, salt and pepper to taste, cover with sauce hollandaise and add the cheese.
Put into the oven at 200°C / 400F / gas mark 6 for 10 minutes or until cheese is golden brown.
For those of you on low carbs you can also eat it without the pasta.
