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On 3/4/2018 at 9:09 AM, mbellot said:


Looks great!


One question about the final meal, do you re-heat the gyro meat at all before serving?


Your instructions say to let the meat cool for slicing and warm the pita, nothing about re-warming the meat before assembling the whole thing.

Pretty sure you just need to let it cool enough to slice, at least that's how I do it.  I've got one on the BigJoe now. 

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Here is my gyro recipe which has been tried and tested on Greek friends and passed with flying colours!   Ingredients 1 lb ground lamb 1 lb ground lean beef 1/2 cup of plain bread crumbs 1 tbs o

No issues spinning this on the Joetiss...roughly 1hr & 20mins Thanks SO much for sharing this recipe!!! Will be making this again for sure! [emoji482] Sent from my iPad using Tapatalk

I cooked this recipe tonight rotisserie style. A really fantastic recipe. This was a very easy and successful cook for me. Will definitely do this again in the future. The family loved it.

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Last night I cut this recipe in half. Then I split it into six personal sized gyro's. Cooked them on the Konro. This worked really well and will be my goto method for this type of cook in the future. (any excuse to play with the Konro ;))  While I was doing the turning Mrs skreef made some naan bread on the griddle. Served with the normal Greek fixings. 









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