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Reviewed: Jul. 21, 2009

This was absolutely amazing. I didn't use the brandy, and I used flatbreads instead of pita pockets. I think I would also prefer thin strips of lamb instead of chunks, so I will try to do that next time. But overall, it was so, SO delicious.

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Kristen

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Apr. 22, 2009

This was really good it craved my desire for gyros. Although my local grocery store didn't have any lamb shoulder so I used a lb of sirlion, the marinate made the meat full of flavor. I wasn't to crazy about the sauce I don't know if it was the plain yogurt or not enough seasoning it just seemed like it was missing something. All in all really good, next time I will find the lamb and make it with that.

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