Here's the recipe I saw Alton Brown make today on Good Eats. When he sliced it, it didn't look exactly like a fast food gyro, but it looked pretty good. It was basically a Greek seasoned ground lamb meat loaf with no fillers like bread crumbs and no egg for binder. He rolled it tight in plastic like a force-meat and chilled it. It was very dense and he cooked it on the rotisserie of a gas grill.
One thing I know for sure, the gyros in Milwaukee and Chicago are a heck of lot bigger than the ones he made at the end. Three slices of meat. Pleeaase!
They had more Tzatziki sauce, tomatoes, and onions than they did meat.
Gyro Meat with Tzatziki Sauce Recipe: Recipes: Food Network
I like gyro meat with fried eggs. It's the best thing about breakfast at a Greek family restaurant. You get that big pile of meat for about the same price as two or three little sausages or pieces of bacon. It's good with yolk and hash browns.
Kevin
I've been forced to eat soft foods the last few days because of dental work. I need a steak, and some crunchy french fries.
I'm an idiot. Completely missed the previous posts about Alton Brown's recipe. I beg your pardons. Carry on.