"Dennis Rekuta" > wrote in message
...

> Julie: Is it the garlic? You can't really get around that in most of the
> middle-east and Indian sub-continent. It is as ubiquitous as air in most
> of the food from that part of the world. You could skip the yogurt or
> yogurt-garlic sauce and just go with the other condiments if you could
> get by the garlic in the meat. The meat in the Greek gyros may be more
> coarsely ground than in a Donair or doner, but that probably depends on
> the chef, or the parents who taught them if it is a family operation.

I don't like garlic, but it's the texture of the meat I can't stand. The
stuff we get around here is very chewy.
>
> You could probably make the kofte/kofta yourself without garlic and
> grill them or bake them. There are a lot of recipes around, but you
> really can't come close to restaurant quality gyros/donair/doner at
> home. Shawarma at home is not that difficult. Instead of stacking the
> meat slices on the vertical spit, you simply grill them after marinating
> them. You then stack some slices on a cutting board and cut them into
> strips. In effect, the meat ends up in pieces just like you would get
> from slicing downwards on the vertical spit.
>
> Shawarma or even grilled kofta calls for some form of tahini sauce if
> you can't handle the garlic sauce (aioli), and a nice smear of chili
> paste helps. Condiments can be tomato (grilled is nice), pickled veggies
> (turnip or hot peppers), thinly sliced onions, and even chopped parsley
> or cilantro. Pita bread is optional.
>
> Sounds like Chicago vs. New York vs. Coney Island hot dogs . (Yum!) Food
> is Fun!!! So many nations, so little time.

Well, maybe I will try them then. Just so long as they don't have avocado
in them. Hehe!

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