Pics are nice but chicken looks burnt and dry, too high temp, and gyros is really meant to be cut as it cooks. Fair try tho, looks like a good meal anyway, would lower temp next time tho. Cheers and congrats on the set up!
Gdamnweeds
Jesus Christ it’s lunch time and now I want Gyro
gremolata
I tried several times and the shawerma is just not doable in on the rotisserie. The result is always drier than desired and burnt in places. When the inside is cooked, the outside is invariably overdone… which is why the key to shawarma is the continuous slicing off the cooked layer. You just can’t do that on a horizontal rotisserie. It must be a vertical spit.
4 Comments
Pics are nice but chicken looks burnt and dry, too high temp, and gyros is really meant to be cut as it cooks. Fair try tho, looks like a good meal anyway, would lower temp next time tho. Cheers and congrats on the set up!
Jesus Christ it’s lunch time and now I want
Gyro
I tried several times and the shawerma is just not doable in on the rotisserie. The result is always drier than desired and burnt in places. When the inside is cooked, the outside is invariably overdone… which is why the key to shawarma is the continuous slicing off the cooked layer. You just can’t do that on a horizontal rotisserie. It must be a vertical spit.
I still want gyro dammit!