AJ asked for gyros for Topological Taco Tuesday. (We eat foods with carbs on three sides on Tuesdays).

This is a little weird; my Greek family is from Jerusalem and mostly makes Levantine dishes with a Greek twist. Gyros were invented after WWII in mainland Greece, so they’re not in my repertoire.

They also are made on a big rotisserie oven, so it’s not trivial to replicate. But I found this recipe from Alton Brown, where you make them in the oven, so I figured it was worth a try.

They came out good. I think if I were to do them again I’d fry the thin slices in the oil that comes off; that’s supposed to make them crisper. But even soft they were spicy delicious.

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