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Traditional Gyro Meat

Reviewed: Jul. 27, 2013
This was slightly bland I agree with the rest of the reviewers. I didnt have the marjoram either so I used 1 tsp of poultry seasoning since it has alot of the same spices, upped the garlic, salt and a good squeeze of lemon juice. It took me quite a while in the food processor to get it mixed well and paste like too. I baked mine for 1 hr and 15 mins, drained and then let it rest and cool down..sliced it thin and since I didnt want to fiddle with a grill I then fried in some butter in a pan and it was nice n crispy :)
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