🚀 go-pugleaf

In article <MPG.1b8dd3d0fd3d617d9896a9@news.erols.com> bob@yab.ogr writes:

> My impression is that gyro is made from compressed mystery meat, kind of 
> like Greek Spam, sliced from a mass of it rotating on a spit in front of 
> a burner of some kind, while shawarma is less mysterious chunks of meat 
> sliced from primal (that is, not compressed) cuts that have been roasted 
> on a spit.  

The original construction was a stack of thinly sliced alternating
meats on a vertical skewer. When sliced along the axis of the skewer,
you got a combination of the meats. Nizam's in Vienna makes donner
kabob which is constructed in the real way.

The tightly packed tapered cylinder of ground meat is essentially a
convenience food for restaurants. Those aren't "home made."

But I'm still not sure what shawarma is, just have some clues as
to where to get it. The former Samadi Sweets at Bailey's Crossroads
had shawarma (chicken) but the restaurant that took their place
doesn't have it on the menu.


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