I always wanted to learn to make Greek gyros at home, but I was intimidated. Then I tried this recipe, and they were great. I slice leftover meat in individual portions and freeze for any time I crave a gyro.Sharon Rawlings, Tampa, Florida
This recipe is:
Originally published as Meat Loaf Gyros in
Taste of Home
October/November 2006, p27
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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