Recipes

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.

Subscriber-Only Content
You are currently not logged in. This article is only available to Cabin Life magazine subscribers.
Already a subscriber to Cabin Life magazine?
If you are already a subscriber to Cabin Life magazine you must log into your account to view this article. If you do not have an account you will need to register for one. Registration is FREE and only take a couple minutes.
Login   Register
Non-subscribers, Subscribe TODAY and save!
Subscribe
SUBSCRIBE TODAY and get 8 issues PLUS these great online benefits:
  • Unlimited access to the "Dream Cabins" section
  • Access to our Grill Master recipes
  • Unlimited access to our "Property & Finance" section
  • Participate in our forums
  • Post photos in our online galleries
  • Comment on articles
  • Receive our e-mail newsletter
  • Manage your account online
SEARCH SITE
Subscriber Only Content
Subscriber Only Content
Look for this icon. This denotes premium subscriber content.  Learn more »
Become a Member
Register online for access to more valuable resource information.
Don't miss your connection to the reader forums, projects, photo galleries, and more.
Not a Member?
Subscriber and Member Login

Free Twice-Monthly E-Newsletter

Receive useful tips & inspiration from Cabin Life

Expand Ribbon
close logo