Victor Sack wrote:

> Zspider > wrote:
>
>
>>Lamb is the usual meat in a gyros sandwich, isn't it?
>
>
> It is usual enough, but beef and pork are used often, too. In döner
> kebap, the Turkish version, pork isn't used, of course, and lamb is
> typical.
>
>
>>How would I prepare lamb for gyros? When it finally goes on
>>the sandwich it is sliced thin, cooked dark, and seasoned
>>heavily. I'd like to try that!
>
>
> Making real gyros is not simple, I have to say. Here is what I posted a
> year or two ago:
>
> Do you have the necessary equipment (a vertical, slowly revolving spit,
> akin to a rotisserie), at least? Correctly made gyros or döner kebap is
> definitely not a trivial undertaking for a home cook and, if one aims
> for a really good result, is a challenge even to a skilled, professional
> one. Here's how it is made: Most of the meat is sliced, the rest is
> minced. Then, the meat is marinated overnight in a mixture of onion
> juice, oil, salt and pepper. Then, the slices are arranged on the spit,
> with the tight spaces between them filled with minced meat. The whole
> thing is tightly formed and slowly cooked on the rotating spit, with the
> meat getting "baked" together into a tight whole. Gradually, as the
> outside gets cooked, one shaves off some meat with a sharp knife from
> top to bottom, exposing, little by little, the raw interior to the heat,
> and continuing in this way until all the meat is cooked and shaved off.
> The cooked meat is, of course, supposed to be served throughout the
> rather long process, with the juice/sauce that collects underneath.
>
> Victor
>
Damn Victor, I've got slobber all down the front of my shirt now. Been
awhile since I had a really good shwarma. I may have to buy me an autodoner.

George