Rotisserie-grilled Gyro at Home

Published: September 9, 2011

If you have a rotisserie fitting on your grill, here’s what to do with it. The long column of meat that turns and turns on a spit in many Greek restaurants may look like something you can’t make at home. But it’s just ground lamb and flavorings, worked into an even finer grind in the food processor, molded into a loaf and spit-roasted until the moment it’s sliced into your waiting pita (the thick kind, without a pocket), topped with lettuce, tomato, sliced onion and tzatziki.

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