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JS Bangs wrote:
> >
> > > Joe scripsit:
> > >
> > > > It depends what you mean by skewered.  The kebabs you get in Fish
> > > > and Chip shops are slices of lamb and/or chicken served in pita
> > > > bread, usually with salad.  They are cooked on a spit, but I'm not
> > > > sure that counts as skewered.
>
> It sounds to me like what you are describing is called a gyro 'round these
> parts. There is a wonderful gyro shop here in Seattle that does things
> exactly like you say:  meat roasted on an enormous spit, sliced and served
> on pita bread with lettuce and tomato. It's quite delicious.
>
Ah.  I hesitated to prolong this very productive thread, but that's what I
was thinking, so I'm glad you mentioned it :-)))) Don't forget the yoghurt.
The meat, at least in Greco-Detroit and environs, is some kind of made-up
mixture of lamb and beef (not ground, but I don't know how they do it),
pressed into a big loaf shape.

I once prepared Moussaka according to Julia Child's recipe in (yes)
"Mastering the Art of French Cooking"-- it was very (and unnecessarily)
complex, and took most of a day-- it would have helped if there'd been a
couple grannies, aunts and mothers-in-law to help out-- but it was beautiful
and delicious.