Lamb and Beef Gyros - Vertical rotisserie

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This time I tried a little different way of marinading it using a Greek yogurt and tomato paste marinade with a bunch of spices. This sat in the fridge for three days.

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The last few times I have used a sharp knife and a paper plate to trim the gyro bitching and complaining to myself the whole time. Now I have moved on to a proper cordless trimmer and a catch pan.

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The smell was so good I was sure this would be a success.

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As it cooks, you turn down the burners, stop the rotation and trim away. Rotate 90* and repeat. Turn the burners up and continue.

All trimmed up.

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All the veggies were used up. I will get more tomorrow. It's a meat and tzatziki sauce only one for tonight.

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Great job, our Elks Lodge here does that as a fundraiser every year. Not hi-jacking your thread but this is me with the cutter getting ready to trim it down.

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