This is a smaller version of the great Balkan plate with 4 to 5 varieties of meat. Here we have only pan gyros and Turkish seasoned meatballs. Together with the Croatian/Serbian Djuvec rice and a tzatziki this gives a complete dish.
So you’ll find here three recipes in one post.

Pan Gyros

4 servings

Ingredients:
1 kg pork neck
2 large onions
5 tablespoons olive oil
salt
pepper
5 tablespoons sweet paprika
3 tbsp cumin
1 tablespoon dried oregano
2 cloves garlic, minced

Preparation:
Cut pork into strips, place in a bowl. Cut onion into strips, add to the meat. Add the spices and the oil in and mix everything well. Let marinate overnight. Heat a dry frying pan strong, purely give the gyros without further addition of fat and fry well with repeated stirring.

Meatballs „Katinbudu köfte“

4 servings

Ingredients:
500 g minced lamb
1 tablespoon oregano
1 tablespoon mint
1 tablespoon cumin
salt
pepper
1 teaspoon pul biber (Turkish red pepper flakes)
1 egg

Preparation:
Knead all the ingredients for about 5 min. vigorously, form rolls. Preheat the oven to 220°, place the rolls on the grill or the charcoal grill for 10 minutes.

Djuvec rice

4 servings

Ingredients:
1 garlic clove
½ onion
1 tablespoon olive oil
½ cup of rice
1 tablespoon tomato paste
1 red bell pepper
3 cups broth (no instant)

Preparation:
Fry diced onion in the oil until translucent. Add the rice and fry until translucent. Add tomato paste and fry something. Add cleaned and diced bell pepper and the chopped garlic clove. Pour some of the cooking broth. Season with salt and pepper. When the broth is boiled down pour again and again. After 20 minutes, the rice is cooked and should be almost completely dry.