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

On 23 Nov 2004 05:38:03 -0800,
(Zspider) scribbled some thoughts:


>Lamb is the usual meat in a gyros sandwich, isn't it? I did
>a lamb shish kabob here recently that the family liked, but
>besides that I don't have any experience with lamb.
>
>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!
>
>If I'm clueless and lamb isn't what is used on a gyros, what
>type of meat is and how should I prepare it?
>
>Thank you, Michael


Lamb is generally lean, so you may not want to overcook it.
It is sliced thin. If you have a nearby Greek restaurant,
you might inquire from them how they process it. By a gyro
or something to eat so they know you aren't trying to get
something for nothing.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\

"Dave Smith" > wrote in message
...
> PENMART01 wrote:
>
>> >> >Most of the recipes that I found said to pack it into a loaf pan and
>> >> >bake
>> >it.
>> >>
>> >> Um, that's called "meat loaf".
>> >
>> >I suppose it could be called a meat loaf, but when it is in a recipe for
>> >Gyro
>> >it is a Gyro.
>>
>> By your very own logic if I write "Dave Smith is an idiot" then that
>> alone
>> makes it so... not to mention that the rest of the world knows you're an
>> idiot
>> anyway.
>
> Well that is a pretty stupid suggestion, but we are used to those from
> you. I
> guess you didn't bother to Google for Gyro recipes to see that they have
> to say.
>

LOL, Dave. 233,453 webpages wouldn't make it so either. Try search on
"authentic" Steak Diane. There may be a thousand variants, the product of
creative license, but there is only one original. The rest may taste great,
but *******izations, none the less.