Gyro

To the best of my recollection, I have not published a recipe for gyro, though I have often stood shoulder to shoulder in modest street cafes with Athenians scarfing down this terrific Grecian sandwich. If you own a rotisserie, there is no reason why you can't make a good facsimile of gyro (I prefer the more authentic lamb). I would mix the traditional ingredients (ground lamb, finely minced, drained onion, oregano, etc.), form it into an oblong loaf, then compact it tightly and wrap in plastic wrap. Chill overnight to firm up the meat. Then set your grill up for rotisserie grilling and roast until the internal temperature reaches 165 degrees. Let cool slightly before carving. Serve with my Grilled Olive Tzatziki (see page 190 of Planet Barbecue).

I've had to improvise a less authentic method. Make your forcemeat. I like  mix of beef and lamb at about 80%beef 20% lamb. Use a fattier grind for the beef too, not lean. Then season with garlic, oregano, salt, pepper and lemon juice (plus a little zest).

Pat this out thinly in a rimmed baking sheet, about 1/4 inch thick or somewhat less.  Bake in an oven at about 300 until just cooked through. Let cool and refrigerate still in the rimmed baking sheet. When thoroughly cold, cut it in strips in the pan or unmold and cut in strips, whichever is easiest for you. Then grill the strips to heat through and create that yummy grilled surface. Handle the strips gently as they're very fragile.

That's a great theme for a party. I might just steal your idea... :-)