Conference turris::cooks

    I've only had experience with the Turkish rendition of the gyro.
    I don't know if they differ from the Greek version, but the Turkish
    ones are not something you "whip up" and have for one meal. They
    are made by placing various pieces of meat from whatever variety
    of beast may be around (i.e. lamb, beef, goat, etc.) onto a stick
    which rotates in front a the fire. What you end up with is a blend
    of flavors into one "meat". As to how they get the meat to stick
    onto to skewer, you've got me. I'm sure there must be some way to
    flavor one meat and cook it so that the result is they same, or
    you can always feed the neighborhod. Let me check at home. I have
    a Turkish cookbook from Turkey which is "adapted" somewhat to our
    lifestyle and it could contain gyros.

    I don't really have a recipe, just tried to imitate the ones I've
    eaten.  I marinate sirloin tips in a basic marinade, and then grill
    them.  Then put them in a pocket with veggies and add a sauce made
    by blending together mayo, cucumbers, a little onion, freshly ground
    pepper and  maybe a little cream.  It's great.  Haven't had a real
    one since I lived in Florida, though, so I don't know if this is
    anything like what you have had.  Good luck!

    by blending I mean in a blender so the cukes get really crushed.

    This recipe is for Souvlakia which is similar to a gyro.  The meat
    is cubed and then grilled, instead of shaving it off of a big slab.
    I usually make a double recipe of the sauce.
    
    Souvlakia with Tzatziki Sauce
    
    Marinade
    
    1/2 cup olive oil
    1/2 cup fresh lemon juice
    1/4 cup red wine vinegar
    2 garlic cloves, halved
    2 bay leaves
    1 tsp. dried oregano, crumbled
    1/2 tsp. dried basil, crumbled
    1/4 tsp. freshly ground pepper
    
    2 lbs. top sirloin (tender cuts of lamb or pork can be substituted)
      cut into 1 1/2 inch cubes
    
    Tzatziki Sauce
    
    1 cucumber, peeled, seeded and diced
    1 tsp. salt
    3/4 cup plain yogurt
    1/2 cup sour cream
    3 garlic cloves, minced
    1/2 tsp. fresh lemon juice
    1/2 tsp. dill
    Freshly ground pepper
    
    Sliced onion, sliced tomato,  Syrian bread
    
    For marinade:  Combine all ingredients in large bowl.  Add meat
    and stir gently to coat.  Cover mixture and refrigerate, stirring
    occasionally, for at least 6 hours, or overnight.
    
    For sauce:  Place cucumber in colander and sprinkle with salt. 
    Let drain 30 minutes.  Rince and pat dry with paper towels.  Transfer
    to bowl.  Gently stir in all remaining ingredients except tomatoes,
    onions, bread.  Cover bowl and refrigerate at least 1 hour before
    serving.
    
    Prepare barbecue.  Thread meat onto metal skewers.  Cook, brushing
    with some of the marinade, about 8-10 minutes.  Transfer to platter.
    
    Stuff Syrian pockets with layers of meat, tomato, onion and sauce.
    
    Bon Appetit!
    
    Christine
    

    A friend of mine from Greece told me Gyros were made from ground
    beef and lamb.  Greek spices were added to the meat and it is 
    roasted so the fats are eliminated from it.  I don't remember 
    what spices go in.  
    
    Most malls where there is a food section have Gyros.  I have found
    them at the Burlington Mall and at the Methuen Mall.  In fact,
    yesterday, DEC in Bedford served it as a new item (not all that
    good though).
    
    I'll try to get the receipe and post it.  However, if you're looking
    for the type of bread that is served with it (not Syrian or Pita)
    try a local Chineese store or Indian (as in Asia) store.  They sell
    the round loaves that don't split apart.
    
    Joanne
    
              

    
    I make my Gyros from a recipe I got from our newspaper.
    
    For the meat I use a sirloin cut into strips.
    The I put in a casserole pan and add olive oil and lemon juice,
    a crushed bayleaf, some greek seasoning,salt,pepper. I marinate
    for one day and grill them. I didn't have the sauce recipe so we
    always have used ranch dressing and I buy the fresh pitas from the
    Gryo stand in the mall. They taste really good! I bought the greek
    seasoning where we buy our homebrew supplies, I think it's Cavona's
    brand.
    
    L_M_L