The vertical kind you see in Middle Eastern and Greek restaurants, that has a rotating spit. It looks like it's from about the late 70s. It's a smaller one, not exactly a "full-size" commercial one. My boyfriend's father and uncles ran a restaurant in Greektown Chicago and this is the one they used. I couldn't let it go into the trash!
However I have absolutely no idea how to use it, or how to make the actual meat to go on it. I've done quite a bit of research on this and it seems some people make a finely ground meat mixture to pack onto the spit (how the heck does it stick and not fall off?) and some wind strips of meat around it (sounds really difficult). Also the instructions people give on preparing everything, cooking and slicing are sometimes a bit hard to understand.
Can anyone give me straightforward, concise instructions on how to make gyros on this broiler? I'd like to keep it as authentic as possible, whether the info you have is for Greek style gyros or for shwarma.
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