Hmmmmm, now it seams to be working...
Here it goes again then.
For authentic gyro use pork shoulder, sliced about steak size. Season each slice on both side with salt, pepper, garlic(powder), cumin, oregano. Pack them tightly on a VERTICAL spit.
When cooked, slice vertically around the edges, you will end up with kinda shredded meat.
pack these in a briefly toasted pita bread with tzaziki, tomato and onion slices. |