Last time we ground meat here (insanely worth it in terms of taste, expense and quality) we picked up a few legs of lamb.
Two questions, really.
First, what’s the easy way of making a gyro-approximation? As in, on a night when we don’t have a lot of time, we’ll pan-fry a ground meat, season it and make up wraps. Using pitas instead of wraps, what spices would we add to come close?
Second, what’s the slightly more complicated method (and would it be worth it)? As in, would it be better to bake it instead of pan frying?
Mrs. Devil did a good job at making tzatziki, but I’m wondering if it’s possible to buy the same sauce found in carts. Those guys work hard, but I can’t imagine they’re mixing up batches of sauce every morning. Can we get it in a bottle?
I know we can’t mimic that 3AM NYC gyro after a great concert, but maybe we can make something tasty.