I searched the internet for the perfect gyro recipe to serve to a special dinner guest. It had to be somewhat low in carbs for my diet. The recipe I chose to follow was from a guy who seemed to really know gyros, a true gyro gourmet. He prefers the kind found here in the USA, the Greek-American gyro, over those from Greece. I don’t know about gyros in Greece, but I know I love the type I get here! The key is to reproduce the crispy, fresh-off-the-rotisserie flavor and texture. I made only one slight change to his recipe. He suggested 2 tablespoons of fresh oregano or 1/2 teaspoon of dried. That conversion doesn’t work out with the experts who suggest a 3 to 1 ratio. So I upped the dried oregano to 2 teaspoons. The finished gyros tasted… well, watch and see!
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