AboutTelly Expertise Questions about Greek or American cooking. I have been cooking for 25 years. I own
Greek and American restaurants. Ask about meat, fish, vegetables, chicken, turkey... anything you like. No pastries please.
Experience I own, manage, and work at Greek and American restaurants:
Little Athens (Philadelphia, PA)
St. George (Philadelphia, PA)
Star Diner (2 locations in NJ)
Education/Credentials Culinary School of Athens, Greece
I just bought a autodoner machine so I can experiment with some recipes. I would like to open a Greek restaurant someday. I would like to make the gyro like they have in Greece with actual pork or chicken, unlike the processed meat product they sell here in the states.
Can you please give me a recipe on how to stack the meat, what cut of pork and chicken is used, and what the meat is spiced or marinated with.
Thank you - Troy
Answer hello troy
to make gyro is 40% lamp 40% pork and 20% beef
oregano,paprica,salt,pepper and some bread cramps all graund
and put in a plastic backet with a pipe in the midle freeze for a day and then plase on the machine and let it cook slowly slice as you go along
and there you have your gyro
thanks
cheftelly
