Hi Gpaul,
(I am commenting but not trying to change your mind)
Yes making a paste is the way to go for <fast food> type of Gyros. I heard that to make the <loaf> for those gyros vertical spits is by packing the raw paste in pails with a stick in it to make the center hole. The whole thing is frozen and sold that way. While still frozen, it is place on the spit and immediately cooked. The raw meat inside stays in place by the cooked layer outside... I cannot confirm this though.
Your recipe looks very flavourful.
Fenugreek will give you sweetness (maybe I should try it)
beef, lamb, pork is a good combo (I think most foodservice Gyros do not contain lamb)
I have some doubts on the cumin. (because I never tasted in the stuff around here)
If you think you could require more binding, think of using ground (powdered) tapioca. It works well in paste meats.
Just my take!
Luc H.
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