A++ I'd never made gyro meat before, but thought I'd like to try. I follwed the recipe using beef & pork, but I didn't have marjoram, and I did increase the salt to 1/2 tsp as other reviwers suggested. When I baked it, I placed a piece of foil over the meat and put another loaf pan full of hot water on it for about half of the baking time, since some of the reviews stated that it was important to keep it compressed. Half way though I took the extra weight and the foil off, to let the meat brown up, seemed to work perfectly for me, I didn't put a weight on it after I took it out of the oven. My husband had this for dinner on Sat night, breakfast on Sun morning and also lunch on Sun... I'd say it was a hit. Thanks for the recipe!
Was this review helpful?
2 users found this review helpful
A++ I'd never made gyro meat before, but thought I'd like to try. I follwed the recipe using...