Good gyro recipie?

[beans and franks]

I am in dire need of a good gyro recipe. Thanks

[Evan in Orlando]

The tough thing about making your own gyros is the ability to have the
meat, which is a mix of beef and lamb, cooked on a spit. The meat is
usually formed into a large loaf style piece and then cooked to give
the outside a bit of a crispness and then is sliced about 1/8", giving
the meat on the inside exposure to the heat.

[Robert Klute]

Post by Evan in Orlando
The tough thing about making your own gyros is the ability to have the
meat, which is a mix of beef and lamb, cooked on a spit. The meat is
usually formed into a large loaf style piece and then cooked to give
the outside a bit of a crispness and then is sliced about 1/8", giving
the meat on the inside exposure to the heat.

I cheat. I roll out the mix between two layers of plastic wrap to about
1/8" thick, semi freeze it, slice it into strips, stack it in a plastic
wrap 'roll', and finish freezing it. Whenever I want some, I take the
strips out and pan fry it.

Not perfect, but good enough and a whole lot cheaper than a real gyros
grill or even trying to kludge one out of a Ronco Showtime.

[Steve Wertz]

Post by Evan in Orlando
The tough thing about making your own gyros is the ability to have the
meat, which is a mix of beef and lamb, cooked on a spit. The meat is
usually formed into a large loaf style piece and then cooked to give
the outside a bit of a crispness and then is sliced about 1/8", giving
the meat on the inside exposure to the heat.

The texture is always hard to get right using storebought ground lamb
and beef. Or at least getting it like the texture of the Kronos Spit
Cones.

I love the Kronos brand gyro meat.

-sw