How to make shaved Greek lamb/beef for Gyros?

You gotta have that vertical spit to do it right

WIlderness Cooking Doner

he's got some pretty awesome videos. I'm sure some of it is kinda gross, like the lamb testicle kabob's, but some of it looks awesome, and i love cooking outdoors like that. Scenery is awesome in his videos. He's in Azerbaijan.

We got bored and wanted to have a gyro night one time, so I went to the Byblos market on vets in Metairie, and they sold me a raw spit. Had to cut in half to get it to fit in my Set It and Forget It Ronco, but it cooked it great. I will say this, the amount if grease that drips off those things during the cook is impressive. I’m talking like a gallon or more, had to have someone on drip tray duty at all times.

try this paper towel holder on the pit / smoker or oven after you slice the meat.

LINK

You can use something like this in a grill or oven.

Spit

Bro, head to restaurant depot and buy a big box of pre-cooked gyro meat and vacuum seal it in whatever portion size you want. Thaw it out, throw it in a hot pan for a few minutes and it’s on par with what most restaurants serve. You can buy a whole cone if you want too.

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IMO Sam’s gyro meat is better.

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I'm not sure the pricing on this, but Gyro meat is very easy to prep its just a matter of how you are going to cook it. I have a weber rotisserie that makes it super easy. Its not as ideal as a true Gyro meat maker because its vertical and not horizontal spin so the fat doesn't drip down the meat as much.

But for all intents and purposes its just shitty cuts of meat, marinated, seasoned, and then rotisseried.