how do you fix the meat for the gyro’s?
Tonight I portioned it in a cast iron pan with some sweet onion and olive oil. I figured I'd use the oven heat from baking earlier and cook it that way. Thought a two minute blast right under the broiler would get it off to a good start.
Ten minutes later…lol! Pulled the pan, looked.. not sure. Stirred with spoon, no sticking, smelled good. They were moist with the edges slightly crisped. Delish.
Whew! I'm going to do it like that next time, definitely.