Stavo dormendo su un bancale di lambro quando il post di Roberta mi
desto'

> Some sites said that lamb is sliced thin and put on a vertical
spit -
> this is the kind that my husband had in Rodos when he was there last
> month.

That's what I always see here in Italy, and the moroccan, turkish,
pakistani or tunisian kabab shops sell that lamb meat roughly cut in
small pieces in a bread loaf, in the case of Doner Kabab, which is the
most common here in Italy. They just open the bread on one side and
put the meat inside, then some fresh undressed salad, red hot sauce,
white sour cream sauce (with herbs in it) and sometimes you also get
some vegetable fried balls, like vegetable meatballs without the meat
(BTW: how to say this?). Many also add fries to it, but I always tell
them to let the 'taters out, theyr presence is pointless to me. One
thing I like dmuch has been the sliced fresh tomato that a kabab shop
uses to add to the kabab, it's wonderful, expecially with many salad
and sour cream sauce.

> At any rate It was fantastic and everyone loved it

Sure, that's a very nice dish
--
Vilco
Think pink, drink rose'