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Not sure how particular you are about the protein source. You might like Alton Brown's recipe for lamb gyro meat:
http://www.foodnetwork.com/recipes/al...
You might search that Food Network site and others for "gyros" and a few other spellings for what you requested (I think "shawarma" is the more common spelling around here).
For quite some time, I've wondered about how to replicate at home the effectiveness of a commercial vertical rotisserie. It's tough. One day I hope to experiment with a blow torch.
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re: scubadoo97
I guess I don't know the difference between shawarma and gyro. Will try to educate myself. The ingredients and preparations have seemed much alike to me at restaurants, except that gyros are typically rolled in pita while shawarma is usually served on a plate with pita at the side.
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