Hi Gpaul,
(I am not Greek so take my advice lightly)
Mitmondol's recipe seems quite authentic. I would rub fresh minced garlic instead of garlic powder.
I never really tasted cumin in gyros before but I rub a smidgen of crush anise seeds and also rub some lemon juice on my meat. I occasionally use pork but more often a deboned lamb leg which I rub the day before (with some salt and brown sugar as well) and let it marinate in a sealed bag overnight in the fridge.
Although fenugreek has the word Greek in it and also means grass from Greece it is rarely used in Greek cuisine. Oriental and Indian cuisine use it extensively. You can find that spice in these types of grocery stores for sure.
Luc H.
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