LieseSue Recipe Reviews (Pg. 1) - (19892443)

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Traditional Gyro Meat

Reviewed: Nov. 2, 2012
I've made this recipe twice now. The first time it was very bland. The second time I doubled all the spices and increased the salt to 1 1/2 teaspoons. After chilling and slicing I put the slices under the broiler until they started to crisp. It was much better the second time around.
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