Gyros

I'm sure it was wonderful, but it is actually anything but authentic. In fact, it is not gyros at all. The very definition of gyros is something rotated (on a spit). Gyros means "turn" or "turning" in Greek. Below is what I posted a couple of times on how it is prepared and cooked. It is not really a dish many people would make at home.

Repost Making real gyros is not simple, I have to say. Do you have the necessary equipment (a vertical, slowly revolving spit, akin to a rotisserie), at least? Correctly made gyros or dšner 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 send, 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. -Repost

Gyros is also *very* often made with pork or a combination of pork and lamb-mutton. It is also sometimes made with beef or chicken. The Turkish dšner kebab, which is basically the same thing, is usually made with lamb or mutton, often enough with chicken, and occasionally with beef. It is of course never made with pork.

Victor